stuffed canneloni
From crossfire 16 years agoIngredients
- 8 canneloni tubes shopping list
- 1 tsp olive oil shopping list
- Filling: shopping list
- 2 tbsp butter shopping list
- 10 oz frozen spinach, defrosted and chopped shopping list
- 1/2 cup ricotta or cottage cheese shopping list
- 1/4 cup parmesan cheese shopping list
- 1/4 cup chopped ham shopping list
- 1/4 tsp grated nutmeg shopping list
- 2 tbsp heavy cream shopping list
- 2 eggs, lightly beaten shopping list
- salt and pepper shopping list
- Sauce: shopping list
- 2 tbsp butter shopping list
- 1/4 cup flour shopping list
- 1 1/4 milk shopping list
- 2 bay leaves shopping list
- pinch of nutmeg shopping list
- 1/4 cup parmesan cheese shopping list
How to make it
- 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.
People Who Like This Dish 3
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