Spinach Cannelloni
Ingredients
- 12 pcCannelloni (dry)
- 800 gSpinach (fresh, stemmed)
- 1 pcOnion (finely chopped)
- 1 pcGarlic (minced)
- 50 gUnsalted butter
- 50 gWheat flour
- 750 mlWhole milk
- 100 gParmesan cheese (grated)
- 30 gPine nut (toasted)
- 30 gRaisin
- 1 pinchNutmeg (grated)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 2 tbspExtra virgin olive oil
Method
Pasta tubes filled with creamy spinach, coated in a béchamel that bubbles under the oven's heat. The cheese crust is golden and crisp, contrasting with the melting center.
- 1
In a pan with a drizzle of oil, sauté chopped onion and garlic. Add spinach and let them reduce until all vegetation water has evaporated. The pan must be dry.
- 2
Melt butter, add flour and stir. Gradually pour in the milk while whisking. The sauce is ready when it coats the back of a spoon. Season with salt, pepper, and nutmeg.
- 3
Mix spinach with two spoonfuls of béchamel, pine nuts, and raisins. Fill the pasta tubes with this mixture. Arrange them in a baking dish.
- 4
Cover with the remaining béchamel and sprinkle with parmesan. Bake at 200°C until the top is well browned and the sauce bubbles around the edges.
Frequently asked questions
How do you get this dish right?
- Squeeze the cooked spinach between your hands to extract all water, otherwise the filling will be runny.
- Let the dish rest for 5 minutes after taking it out of the oven so the béchamel sets slightly.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain texture.
