I like pasta in every shape and form. Max is not a big fan, so if he likes a pasta dish, it means it must be really it. And he did like this one. It was a cold day today, and as we were eating cannelloni with a glass of pinot grigio, it suddenly felt a much warmer and happier day. Try it yourself!


Serves 4

For the cannelloni and filling
16 cannelloni tubes
450g cooked spinach (fresh or frozen)
250g ricotta cheese
1 egg, beaten
Basil leaves to garnish

For the bechamel sauce
150g butter
500ml milk
0,5 cup of plain flour
1 garlic clove, crushed
1 tbsp grated Parmesan
Salt and freshly ground black pepper

For the Napoli sauce
olive oil
1 onion, peeled and chopped
1 garlic clove, crushed
400g / 1 tin of chopped tomatoes
Basil leaves


Preheat the oven to 190C/ gas mark 5.

To make the bechamel sauce, heat the butter gently, add the garlic. Add the flour, stirring all the time, then slowly pour in the milk. Stir until the bechamel sauce thickens. Add the Parmesan. Season to taste with salt and pepper.

To make the Napoli sauce, heat some olive oil, add the garlic and onion and cook for 2-3 minutes until golden. Add the tomatoes. Stir in the basil and half a cup of water, simmer for 10-15 minutes.

For the filling, mix the spinach and ricotta with the egg. Season to taste with salt and pepper. Spoon the filling into the cannelloni tubes.

Transfer the Napoli sauce to a baking dish. Place the cannelloni tubes on the Napoli sauce. Pour over the bechamel sauce.

Bake for 30-40 minutes in 190C/ gas mark 5.

Before serving garnish with basil leaves.

Bon appétit!
Lena x

Cannelloni with spinach and ricotta
Cannelloni with spinach and ricotta

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