FRIJE

Name: Ricotta and Spinach Cannelloni
Prep time: 30 min
Cook time: 40 min
Yield: 6 servings
Ingredients: 12 stuffed cannelloni; 500 g of spinach; 250 g of ricotta (optional); 600 g of tomato pulp (optional); 0.5 liter of milk; 50 g of butter; 30 g of flour; 50 g of grated Gruyère cheese; 50 g of grated parmesan (optional); 2 sour cream; 1 garlic clove; 1 shallot; 1 tablespoon of olive oil; 1 onion; salt (according to taste); pepper (according to taste)

Recette supprimée le 27/04/2025

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Ricotta and Spinach Cannelloni

Vegetarian Public

Course: Main course

Preparation time: 30 minutes

Cooking time: 40 minutes

Cost per serving: 1,30 €

Energy: 607 kcal / serving

Nutritional score:

Instructions

1. Peel and dice the garlic, shallot, and onion. Sauté them in a hot pan with a little olive oil, then add the chopped spinach.

Season with salt and pepper, and cook for about ten minutes.

Transfer to a bowl and let it cool down.
2. Melt the butter in a saucepan. Add the flour all at once and stir vigorously, then gradually pour in the milk. Heat until the béchamel thickens slightly.

Remove from heat, season with salt and pepper.

Add the cream and set aside.

Incorporate the ricotta into the spinach mixture, mixing with a spatula.

Fill each cannelloni with this mixture.
3. Line a gratin dish with a thin layer of béchamel.

Arrange the cannelloni on top.

Pour the remaining béchamel over the cannelloni.

Add the can of tomato pulp, sprinkle with Parmesan and grated Gruyère.

Bake for 40 minutes in a preheated oven at 190°C.