Ingredients
250 gr cannelloni (not pre-cooked)
500 gr fresh spinach
250 gr tomatoes
1 chopped onion
1 chopped garlic
200 gr ricotta
250 ml milk
1 egg
1 tblsp flower
1 tblsp butter
1 tblsp olive oil
80 gr grated Parmesan cheese
pepper, salt, nutmet to taste
Preparation
Wash spinach thoroughly and let it ‘sink’ in a large pan on medium heat. Strain off and squeeze out. Chop in large pieces and stir together with the ricotta. Add the egg to the mixture. Season with salt, pepper and nutmeg. Fill the cannelloni rolls with this mixture and place them in an oven dish (coat with butter or oil). Peel the tomatoes, cut up and remove the seeds. Let the onion and the garlic simmer in oil. Add the tomatoes and let simmer for 5 more minutes oàn medium heat. Prepare a bechamel sauce with the butter, flour and milk and season with salt and pepper. Add half of the Parmesan cheese. Pour the tomatoes over the cannelloni, then pour the bechamel and sprinkle with the rest of the Parmesan cheese. Cook ‘au gratin’ in the oven for 30 mins. at 200°C.
