I know I said that I will post my baking/cooking posts every month in the beginning, but this month I had a lot of ideas and I kind of left it behind. That does not mean that they weren’t amazing and delicious. So if any one tried it, you’ll know what I mean when I mention a very delicious thing – spinach cannelloni!
For this month I’m showing you some amazing spinach cannelloni which are very easy and worth making. Me and my sister made them for the whole family which means we made a lot but it was all worth it.
Cannelloni shells Olive oil
Ricotta cheese Milk
First of all you have to wash the spinach (obvious, but I had to say it), and cut it in to pieces. The size does not really matter all that much, you can simply cut the leaves in quarters if you don’t want to spend more time with them. You put your spinach in a saucier, or any pan with a bit more depth, (since spinach’s gets rather liquid-y) with a little olive oil, garlic and some spices of your choice to taste.
At the same time we are going to start on the amazing béchamel. First melt butter in a saucepan, then stir in an equal amount of flour and cook the mixture for about a minute. Stir in about a litre of milk, a little at a time, making sure to stir well so that no lumps are formed. You can also use half a litre of milk and half a litre of water should you wish. Bring the mixture to a boil, stirring constantly, so that the mixture thickens and becomes glossy. Boil for a couple of minutes, and season it well with anything you like.
The tricky part is over now, so you can mix the ricotta cheese and the spinach in a bowl together, season it well since the spinach needs a bit more salt, then in a baking pan put a layer of béchamel and take the cannelloni shells and fill them with the mixture.
Fill the baking pan with the cannelloni shells and on top of them put the remaining béchamel. You can put a layer of parmesan all over and bake for about 15-20 minutes.
There you go – some amazing spinach cannelloni.
They’ll all love it, believe me!