This Spinach and Ricotta Stuffed pasta dish is served with a Tomato and Parmesan Cheese Sauce. Using the Cannelloni from a packet may not need pre-cooking but itâ€™s worthwhile checking the packaging to see if it needs to be cooked first.
Make sure that the Cheese sauce doesnâ€™t too get too hot will prevent it from separating around the edges, however, itâ€™ll still taste great.
To Serve 4
225g Leaf Spinach
175g Ricotta Cheese
Pinch of Nutmeg, freshly grated
1 Garlic Clove, peeled and crushed
8 Dried Pasta Cannelloni Tubes
300ml Classic Tomato Sauce
25g White Flour
40g Freshly Grated Parmesan Cheese
Salt and Pepper
1. To make the Parmesan Sauce, melt the Butter in a medium saucepan over a low heat. Stir in the Flour, and cook for a few seconds stirring all the time. Remove from the heat, and gradually pour in the Milk, whisking until smooth. Bring to the boil, then simmer for four to five minutes, whisking if needed. Stir in the Parmesan Cheese, then season to taste with Salt and Pepper
2. Wash the Spinach, then place in a large pan with just the water thatâ€™s left on the leaves. Cook for three to four minutes, or until wilted. Drain very well, then cool and chop up roughly
3. Mix the Spinach with the Ricotta, Nutmeg and Garlic, before seasoning with Salt and Pepper. Fill the Pasta Tubes with the mixture, then place in an ovenproof dish. Pour the Tomato Sauce into the Dish, and make sure that the Tubes are sat on top of them.
4. Pour the Parmesan Sauce over the top, then leave to stand for thirty minutes, before cooking at 190C for thirty to forty minutes, until piping hot and golden brown.
Photo Courtesy of: fifikins