I had this Cannelloni during my trip to NZ everyone in the family loved it. I bookmarked it. I thought it would be a complex recipe. what we had is with tomato sauce however kids wanted it with white sauce. Normally I don’t add onion and cloves when I make white sauce however I saw this in some channel loved the idea. if you want to do without onion you can ignore it. Kids would love it for sure! This is definitely not a calorie friendly recipe but once in a while it is ok
Ingredients
Cannelloni – 12 pieces
cheese as required
For White sauce
Milk – 1 cup
All-purpose flour – 1.5 tablespoon
Butter – 2 tablespoon
salt to taste
Pepper powder – 1/2 teaspoon
Onion – 1
Clove – 10 or more
For Spinach stuffing
Ricotta cheese – 250g
Spinach – 250g (frozen) Thawed
Garlic – 6 pods (chopped)
Olive oil- 1 teaspoon
Red chili flakes – 2 teaspoons (adjust to your spice level)
Oregano – 1 teaspoon
Salt to taste
Method:
I have blanched Cannelloni. Boil water with salt & a teaspoon of olive oil. Switch it off. Add cannelloni and close the lid for 3 mins.
Drain the water. Chop spinach finely. Mix all ingredients except garlic under Spinach stuffing. Mix well
Heat oil and fry garlic till brown in color. Add to Spinach.
Mix well. Keep it aside. Poke Cloves around the onion
heat butter, add flour, and continue to fry till foam. Add milk.
Add salt, pepper powder & mix well. Continue to cook till sauce is smooth and thick. Switch it off. Grease baking tray. In each cannelloni carefully stuff the spinach stuffing
Arrange it in a greased baking tray. Pour white sauce
Add Cheese (I have sued mixed cheese). Preheat oven at 180-degree cheese. Bake it at 180 degrees for 12-15 mins or till the top is browned
One Reply to “Spinach and Ricotta Cannelloni recipe”
I love that idea of infusing the onion and clove without actually using it. I recently tried lasagne and loved it, next it line is surely cannelloni. Love this super rich version…