Ingredients
1 cannelloni pasta tubes
2 tbsp olive oil
For the tomato sauce
2 cloves garlic
peeled and finely chopped, for the tomato sauce
1 x 400g tin chopped tomatoes
For the tomato sauce
4 cups spinach leaves
stems removed, roughly chopped, for the filling
500g fresh ricotta
For the filling
100g parmesan cheese
finely grated, plus extra for sprinkling before baking, for the filling
1 egg
lightly beaten, for the filling
50g butter
For the white sauce
3 tbsp plain flour
For the white sauce
2 cups milk
(625ml), warm, for the white sauce
nutmeg
freshly grated, for the white sauce
50g cheese
cubed, for decoration
1 small carrot
cut into rounds, for decoration
olive slices
For decoration
Allergy Advice
Contains Dairy
Contains Eggs
Contains Gluten
Equipment
- 1 saucepan
- 1 large bowl
- 1 whisk
- 1 individual baking tins
- 1 large baking tray
- 1 garlic press
Instructions
- Preheat oven to 180°C (160°C fan-forced).
- For the tomato sauce, heat the olive oil in a saucepan on medium-low heat, add the garlic and cook for a couple of minutes until fragrant. Add the tomatoes, increase heat to medium and cook, stirring often, for 15 minutes.
- For the filling, combine all ingredients in a large bowl and gently mix. Set aside.
- For the white sauce, melt the butter in a saucepan over medium heat. Add the flour and cook, stirring continuously, until it becomes grainy. Add a ladleful of warm milk and whisk to combine. Gradually add the remaining milk, whisking constantly until it becomes a lovely thick sauce. Once the milk is all added, cook for five minutes, stirring so no lumps form. Remove from heat, grate in the nutmeg and set aside.
- Meanwhile, cook the cannelloni according to packet instructions. Drain, then gently fill each tube with the ricotta mixture.
- Place filled cannelloni in individual baking tins as we have, or in one large baking tray. Cover with white sauce then spoon a ‘blanket edge’ of tomato sauce at the top of the cannelloni tubes (see picture). Sprinkle with extra parmesan cheese then place in the oven for 15 minutes, or until cheese is golden and bubbling on top.
- Decorate with cheese ‘hair’ (see notes), sliced carrots, olives or anthing else your imagination can conjure up.
Notes
Tip
For the cheese ‘hair’, place a cube of cheddar or tasty cheese in a garlic press and squeeze into long strands. Set aside until you have about half a cup full then use this to decorate as soon as the cannelloni comes out of the oven.
Variation
Swap the spinach with peas, if preferred.
