Cannelloni Ricotta e Spinaci for 4 people
180 g of uncooked cannelloni
500 g of peeled tomatoes
400 g of spinach
250 g of ricotta cheese*
50 g of flour
50 g of butter*
2 TBSP of olive oil
500 ml of milk*
8 TBSP of grated (vegetarian) Parmesan cheese*
1 TSP of chopped dried oregano
Salt and pepper
To begin with, preheat the oven at 210 °C, then mix the ricotta cheese with the egg and 4 TBSP of Parmesan in a bowl. Add a pinch of salt and pepper. Chop the shallots and let them simmer with oil in two different pots for 1 to 2 minutes at medium temperature.
Put the spinach in one of the pots and the peeled tomatoes into the other. Let the spinach simmer at medium temperature for 5 minutes or more until most of its water has evaporated. At this moment, add pinches of salt, pepper as well as nutmeg and take the pot off the heat. During this time, let the tomatoes simmer for 8 to 10 minutes at medium temperature, then add a pinch of salt and pepper as well as the oregano.
Melt the butter in a third pot, pour in the flour, mix them and let them become light brown during 2 minutes at high temperature. Then add the milk and let it boil for another 2 minutes, put in 2 TBSP of Parmesan cheese as well as pinches of salt, pepper and nutmeg. Stir well, then reduce the temperature to a minimum.
Mix the ricotta with the spinach and insert it into the cannelloni with a spoon. Grease a glass form for the oven with some oil, then cover its bottom with half the tomato sauce. Put the cannelloni on top of it, spread the second half of the tomato sauce on them, then the white (Béchamel) sauce and finally a layer consisting of 2 TBSP of grated Parmesan cheese. Cover the form with an aluminum [aluminium] foil and place it in the preheated oven at 210 °C After 15 minutes, open it, take of the aluminum [aluminium] foil (careful, it will be hot) and leave the dish in the oven for another 5 to 10 minutes so that the Parmesan cheese on top becomes slightly golden in color [colour].
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