Thu, May 24 2012

Spinach & ricotta cannelloni

A rather good ricotta cannelloni
Ingredients
* 150g butter * 1 garlic clove , halved * ½ a teacup of plain flour * 600ml milk * a pinch of mixed spice * 1 tbsp grated parmesan FOR THE NAPOLI SAUCE * olive oil * ¼ of a carrot , grated * a couple of stems of parsley , chopped * ¼ of a celery stick, chopped * 400g tin of chopped tomatoes * 1 handful of basil leaves FOR THE CANNELLONI AND FILLING * 500g cooked spinach (frozen is fine) * 300g ricotta * 1 egg , beaten * 2 tbsp grated parmesan * 18 cannelloni tubes
Nutrition Information
559 kcalories, protein 20.9g, carbohydrate 50g, fat 31.9 g, saturated fat 18.5g, fibre 4.5g, alt 0.95 g
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  1. Heat the oven to 190C/170C/gas 5. Heat the butter gently, add the garlic. Add the flour, stirring all the time, then the milk. Stir until the béchamel sauce thickens. Add the spice and Parmesan. Remove garlic and season.
  2. To make the Napoli sauce, heat some olive oil, add the garlic. Then add the carrot, parsley and celery and fry gently until brown. Then add the tomatoes. Stir in the basil and half a cup of water, simmer for 20 minutes.
  3. For the filling, mix the spinach and ricotta with the egg and the Parmesan. Season, then spoon it into the cannelloni tubes and place in a buttered baking tray. Spoon over the béchamel sauce, then add a layer of the Napoli sauce on top. Bake for 30-40 minutes.
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