Cannelloni with Spinach

🛒 Ingredients

• Cannelloni Pasta 200 g · 700 kcal
• Fresh Spinach 500 g · 115 kcal
• Ricotta Cheese 250 g · 370 kcal
• Parmesan Cheese, grated 50 g · 200 kcal
• Large Egg 50 g · 70 kcal
• Full-Fat Milk 500 g · 300 kcal
• Unsalted Butter 40 g · 290 kcal
• All-Purpose Flour 40 g · 140 kcal
• Tomato Passata 200 g · 40 kcal
• Olive Oil 10 g · 90 kcal

👨‍🍳 Instructions

1. Preheat oven to 180°C (350°F). Lightly grease a large baking dish.
2. Blanch the spinach in boiling salted water for 1-2 minutes, then drain, squeeze out excess water, and finely chop.
3. In a bowl, combine the chopped spinach, ricotta cheese, half of the grated Parmesan, egg, a pinch of nutmeg, salt, and pepper; mix well.
4. Prepare the béchamel sauce: Melt butter in a saucepan over medium heat, whisk in flour to form a roux, and cook for 1-2 minutes.
5. Gradually whisk in the milk until smooth and thickened, then season with salt, pepper, and a pinch of nutmeg; simmer for a few minutes.
6. Spoon a thin layer of tomato passata into the bottom of the prepared baking dish, followed by a thin layer of béchamel sauce.
7. Carefully stuff each cannelloni tube with the spinach and ricotta filling using a spoon or piping bag.
8. Arrange the stuffed cannelloni in a single layer in the baking dish.
9. Pour the remaining béchamel sauce evenly over the cannelloni, ensuring they are fully covered to prevent drying out.
10. Sprinkle with the remaining grated Parmesan cheese.
11. Bake for 25-30 minutes, or until bubbling and golden brown on top. Let it rest for 5-10 minutes before serving.