INGREDIENTS
- 18 cannelloni tubes
- 1 x quantity of Tomato
- Sauce (See opposite)
- 1 x quantity of Béchamel
- Sauce (See page 3)
- 2 tbsp Parmesan cheese
- Filling:
- 500g cooked spinach
- 300g ricotta
- 2 tbsp Parmesan cheese
- 1 egg, beaten
METHOD
1. Pre-heat the oven to 190°C/375°F/Gas Mark 5.
Combine the filling ingredients. Season with salt and
black pepper and spoon or pipe the mixture into the
cannelloni tubes. Place the tubes into a buttered
baking dish.
2. Spoon over the tomato sauce and then the Béchamel
sauce. Sprinkle over the remaining Parmesan cheese
and cook for 30-40 minutes until golden.
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