Stuffed Cannelloni #2


serves 4
8 cannelloni tubes
1 tbsp olive oil
fresh herb sprigs, to garnish


30 g (1 oz) 2 tbsp butter
300 g (10 oz) frozen spinach, defrosted
and chopped
125 g (4 oz) 1/2 cup Ricotta
30 g (1 oz) 1/4 cup Parmesan, grated
60 g (2 oz) 1/4 cup chopped ham
1/4 tsp freshly grated nutmeg
2 tbsp double (heavy) cream
2 eggs, lightly beaten
salt and pepper


30 g (1 oz) 2 tbsp butter
30 g (1 oz) 1/4 cup flour
300 mL (1/2 pint) 1 1/4 cups milk
2 bay leaves
Large pinch of grated nutmeg
30 g (1 oz) 1/4 cup Parmesan, grated


1. To prepare the filling, melt the butter in a pan and stir in the spinach. Stir for 2 - 3 minutes to allow the moisture to evaporate, then remove the pan from the heat. Stir in the cheeses and the ham. Season with nutmeg, and salt and pepper. Beat in the cream and eggs to make a thick paste. Set aside to cool.

2. Cook the cannelloni in a large pan of boiling salted water, adding the olive oil. When almost tender, after 10-12 minutes, drain in a colander and set aside to cool.

3. To make the sauce, melt the butter in a pan, stir in the flour and, when it has formed a roux, gradually pour on the milk, stirring all the time. Add the bay leaves, bring to simmering point, and cook for 5 minutes. Season with nutmeg, salt and pepper. Remove the pan from the heat and discard the bay leaves.

4. To assemble the dish, spoon the filling into a piping bag and pipe it into each of the cannelloni tubes.

5. Spoon a little of the sauce into a shallow baking dish. Arrange the cannelloni in a single layer, then pour over the remaining sauce. Sprinkle on the remaining Parmesan cheese and bake in the preheated oven, 190°C/375°F/Gas Mark 5, for 40-45 minutes, until the sauce is golden brown and bubbling. Serve garnished with fresh herb sprigs.

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