Ene's Recipe Book

Spinach Cannelloni

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Info

Prep Time

45 min

Cook Time

30 min

Total Time

1 hr 25 min

Difficulty

Servings

24 Cannelloni

Ingredients

  • Instant Cannelloni Shells
  • Tomato and Mushroom Sauce
  • 2
    Tomatoes, ripe
  • 1 tbsp
    Oil
  • 0.5
    Onion, finely diced
  • 1 clove
    Garlic, crushed
  • 0.5
    Capsicum, diced
  • 60 g
    Mushroom, finely sliced
  • 250 g
    Canned Tomato
  • 250 g
    Tomato Paste
  • ½ tsp
    Dried Basil
  • ¼ tsp
    Oregano
  • ½ tsp
    Sugar
  • Spinach Filling
  • 125 g
    Spinach
  • 200 g
    Ricotta Cheese
  • 1
    Egg
  • Salt
  • Cheese Sauce
  • 30 g
    Butter
  • 1½ tbsp
    Plain Flour
  • 200 ml
    Milk
  • 50 g
    Tasty Cheese, grated

Method

  1. Spinach Filling
    1. Mix the spinach, ricotta, egg, and a pinch of salt in a small bowl.
  2. Cheese Sauce
    1. Melt the butter over a low heat.
    2. Stir in the flour, then remove from heat.
    3. Gradually stir in the milk.
    4. Cook over a low heat, stirring continuously with a wooden spoon until the sauce boils and thickens. Remove from heat.
    5. Add the cheese, and stir until melted.
    6. If not using immediately, cover the top of the sauce with cling wrap to prevent a skin from forming on the surface.
  3. Assemble the Cannelloni
    1. Preheat the oven to 200°C.
    2. Spoon half of the sauce into the base of an ovenproof dish.
    3. Fill each cannelloni shell with spinach mix.
    4. Place the filled cannelloni shells on top of the sauce, and cover with the remaining sauce.
    5. Cover with the cheese sauce.
    6. Sprinkle with extra cheese.
    7. Bake for 20 to 30 minutes.
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