Recipe

Stuffed Canneloni Recipe

Add Step-by-Step Photos	Crossfire / All my dishes 2 years ago oh, I love canneloni Prep:15m Cook:50m Servings:4	Crossfire
	ricotta parmesan canneloni

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Ingredients

8 canneloni tubes

1 tsp olive oil

Filling:

2 tbsp butter

10 oz frozen spinach, defrosted and chopped

1/2 cup ricotta or cottage cheese

1/4 cup parmesan cheese

1/4 cup chopped ham

1/4 tsp grated nutmeg

2 tbsp heavy cream

2 eggs, lightly beaten

salt and pepper

Sauce:

2 tbsp butter

1/4 cup flour

1 1/4 milk

2 bay leaves

pinch of nutmeg

1/4 cup parmesan cheese

Directions

Filliing: melt the butter in a saucepan and stir in the spinach. stir for 2-3 minutes to allow the moisture to evaporate, then remove the pot from the heat. stir in the cheeses and the ham. season with nutmeg and salt and pepper.

cook the cannelloni in a large saucepan of boiling salted water adding the olive oil. when almost tender (after 10-13 minutes), drain in a colander and set aside to cool.

beat in the cream and eggs to make a thick paste. Set aside to cool.

Sauce: melt butter in saucepan, stir in the flour and cook for 1-2 minutes. Gradually pour on the milk, stirring. add the bay leaves, bering to a simmering point, and cook for 5 minutes. season with nutmeg, salt and pepper. remove the pot from heat and discard the bay leaves.

To assemble the dish, spooon the filling into a pastry bag and pipe it into each of the cannelloni tubes. I use a zip lock bag with the corner cut off.

spoon a little of the sauce into a shallow baking dish. Arrange the cannelloni in single layer, then pour the remaining sauce on top. sprinkle on the rest of the parmesan cheese and bake in a preheated oven for 40-45 minutes.

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