Ingredients

• 1 onion
• 1 clove of garlic
• 500 g fresh spinach leaves
• 2 tbsp olive oil
• 500 g ricotta
• Salt, pepper
• Nutmeg
• 800 ml sieved tomatoes (passata)
• Italian herb mix
• 3 tbsp butter
• 3 tbsp wheat flour
• 600 ml milk
• 20 cannelloni
• 100 g grated cheese

Also

• Olive oil for greasing

Preparation

Preheat the oven to 200 °C top and bottom heat (180 °C fan). Peel and finely dice the onion and garlic. Wash the spinach, drain well and chop.

Heat the oil in a pan. Sauté the onion and garlic until translucent. Add the spinach and sauté until the liquid has evaporated. Season with salt, pepper and freshly grated nutmeg. Remove from the pan and leave to cool.

For the béchamel sauce, melt the butter in a saucepan. Whisk in the flour and then pour in the milk, stirring constantly. Bring to the boil and cook over medium heat until a creamy sauce forms. Season with salt, pepper and freshly grated nutmeg and keep warm over a low heat.

Mix the spinach with the ricotta. Season again with salt, pepper and freshly grated nutmeg. Fill the cannelloni using a piping bag.

Grease the base of a ZWILLING FRESH & SAVE Gratin Dish with olive oil and cover with some passata. Season well with salt, pepper and Italian herbs. Place 10 cannelloni on top. Cover with béchamel sauce. Spread some more passata with seasoning on top, then add the rest of the cannelloni, the rest of the passata and the rest of the béchamel sauce.

Sprinkle with grated cheese. Bake in the preheated oven for about 30 minutes until the cannelloni are soft. Remove and serve.

Serve with a tomato salad.

Tip

Instead of fresh spinach, you can also use frozen spinach leaves. You will need about 300 g of this. Defrost it first and squeeze it well.

The cannelloni are easy to prepare and can be stored in a vacuum until they are ready to cook in the oven. If you have leftover cannelloni, let the dish cool completely, vacuum seal it and store it in the fridge.