Spinach Cannelloni

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.

• Prep time: 30 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 711
• Protein: 27 g
• Carbs: 63 g
• Fat: 39 g

Ingredients

• 12 piece Cannelloni ( dry )
• 800 g Spinach ( fresh, stemmed )
• 1 piece Onion ( finely chopped )
• 1 piece Garlic ( minced )
• 50 g Minimum butter sweet
• 50 g Wheat flour
• 750 ml Whole milk
• 100 g Parmesan cheese ( grated )
• 30 g Pine nut optional ( toasted )
• 30 g Raisin optional
• 1 pinch Nutmeg ( grated )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 tbsp Extra virgin olive oil

Instructions

1. Wilting the spinach

   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. Making the béchamel

   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. Assembling the cannelloni

   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. Gratinating

   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.

Chef's tips

• 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.

Storage

Keeps for 3 days in the refrigerator in an airtight container. Reheat in the oven to maintain texture.