Cannellonis aux épinards et à la ricotta

Ingrédients

• 12 cannelloni tubes (oven ready, fresh or dry)
• 1 tablespoon butter
• 1 cup spinach (cooked and well drained)
• 1 cup ricotta cheese
• 1 cup freshly grated parmigiano (divided)
• 1 large egg
• 1-2 dashes pepper
• 1/4 teaspoon salt
• 2 tablespoons butter
• 2 tablespoons flour (all purpose)
• 1/4 teaspoon salt
• 1-2 dashes pepper (if desired)
• 2 cups milk (whole or 2%)

Préparation

1. 1

   Pre-heat oven to 350F (180C).

2. 2

   In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine.

3. 3

   Stuff each cannelloni tube with the ricotta mixture.

4. 4

   Place ¼-⅓ cup (50-60 grams) of white sauce on the bottom of a medium/large (10 inch/27 cm rectangle) baking pan, place the stuffed cannelloni tubes on top.

5. 5

   Pour the remaining sauce on top and sprinkle with the remaining parmesan cheese. Bake for approximately 20 minutes, raise the temperature to 425F (225C) or broil for about 5 minutes or until golden on top, let sit 5 minutes then serve. Enjoy!

6. 6

   --- FOR THE WHITE SAUCE ---

7. 7

   In a large pot on low/medium heat melt the butter, add the salt and flour and whisk until completely smooth, slowly add the milk stirring constantly until thickened.