Doctor12/14/10




Saw this new recipe and decided to try. It exceeded my expectations times 100. You'll really love this for a milky meal.






  • SERVING/YIELD
    6


  • PREP TIME









  • COOK TIME









  • LEVEL

    Easy



  • BLESSING
    Unknown


  • RECIPE
    #58363

























INGREDIENTS













  • 20 Cannelloni tubes










  • - Tomato sauce










  • 2 Tbsp Olive oil










  • 1 Garlic clove chopped










  • 1 Onion finely chopped










  • 1 (400 gram) Chopped tomatoes tin










  • 10 Basil leaves










  • 100 ml Water










  • - Cheese sauce










  • 50 gram Butter










  • 50 gram Flour










  • 600 ml Milk










  • ¼ tsp Nutmeg or ginger










  • 75 gram Parmesan or cheddar grated










  • - Filling










  • 250 gram Ricotta or farmer cheese










  • 300 gram Spinach cooked and drained










  • 1 Egg










  • 50 gram Parmesan or cheddar cheese grated










  • ¼ tsp Nutmeg or ginger










  • - Salt and pepper










  1. Pre heat oven to 375.



  2. For tomato sauce, heat the oil, sauté garlic and onion till soft. Stir in tomatoes, basil leaves, water and bring to boil. Let simmer for 20 min.



  3. Pour the sauce into the bottom of a large lightly greased ovenproof dish.



  4. For the cheese filling, mix the cheese and spinach with the egg, cheese, nutmeg, salt and pepper.



  5. Spoon or pipe the filling into the cannelloni tubes and place them on top of the tomato sauce in the ovenproof dish.



  6. For the cheese sauce, gently heat the butter in a pan. Add the flour, stirring the entire time then gradually pour in the milk, stirring until the sauce thickens. Add the nutmeg and cheese.



  7. Pour the cheese sauce over the cannelloni and bake in oven for 30 -40 mins.















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