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Ricotta and spinach cannelloni with béchamel sauce

  • 0:30 Prep
  • 0:40 Cook
  • 6 Servings
  • Advanced


  • 2 x 250g pkt frozen spinach, thawed, drained
  • 300g fresh ricotta
  • 200g feta, crumbled
  • 2 green onions, trimmed, thinly sliced
  • 16 cannelloni
  • 2 x 400g can chopped tomatoes

Béchamel sauce

  • 4 cups (1 litre) milk
  • 1 dried bay leaf
  • 1 brown onion, coarsely chopped
  • 90g butter
  • 1/2 cup (75g) plain flour
  • Pinch of ground nutmeg
  • Ground white pepper
  • 1/2 cup (40g) finely grated parmesan or vegetarian hard cheese


  • 1
    Preheat oven to 180°C. Combine the spinach, ricotta, feta and green onions in a large bowl. Season with salt and pepper.
  • 2
    Use a teaspoon to fill each cannelloni tube with spinach mixture. Place the cannelloni in a single layer in the base of a large ovenproof baking dish. Spoon the chopped tomato over the cannelloni to cover completely.
  • 3
    To make the béchamel sauce, combine the milk, bay leaf and onion in a medium saucepan over medium heat. Bring to a simmer. Remove from heat and set aside to cool. Strain milk through a fine sieve. Melt the butter in a medium saucepan over high heat until foaming. Add the flour and cook, stirring, for 2-3 minutes or until the flour becomes grainy. Remove from heat and add the milk mixture. Use a balloon whisk to stir to combine. Place over medium heat and cook, stirring constantly, for 5 minutes or until sauce boils and thickens. Remove from heat. Add the nutmeg and pepper. Taste and season with salt. Add half the parmesan and stir to combine.
  • 4
    Pour the sauce evenly over the tomato. Sprinkle with remaining parmesan. Bake in preheated oven for 30 minutes or until heated through and golden brown.

Source: taste.com.au


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