Spinach Ricotta Cannelloni - White Sauce

• servings: 3 servings
• active time: 30 minutes
• total time: 55 minutes

Ingredients

12 cannelloni tubes (oven ready, fresh or dry)

1 tablespoon butter

1 cup spinach (cooked and well drained)

1 cup ricotta cheese

1 cup freshly grated parmigiano (divided)

1 large egg

1-2 dashes pepper

¼ teaspoon salt

2 tablespoons butter

2 tablespoons flour (all purpose)

¼ teaspoon salt

1-2 dashes pepper (if desired)

2 cups milk (whole or 2%)

Directions

Pre-heat oven to 350F (180C).

In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine.

Stuff each cannelloni tube with the ricotta mixture.

Place ¼-⅓ cup (50-60 grams) of white sauce on the bottom of a medium/large (10 inch/27 cm rectangle) baking pan, place the stuffed cannelloni tubes on top.

Pour the remaining sauce on top and sprinkle with the remaining parmesan cheese. Bake for approximately 20 minutes, raise the temperature to 425F (225C) or broil for about 5 minutes or until golden on top, let sit 5 minutes then serve. Enjoy!

FOR THE WHITE SAUCE

In a large pot on low/medium heat melt the butter, add the salt and flour and whisk until completely smooth, slowly add the milk stirring constantly until thickened.

Nutrition

• Calories: 687 kcal
• Total Fat: 35 g
• Saturated Fat: 21 g
• Trans Fat: 1 g
• Cholesterol: 163 mg
• Sodium: 1160 mg
• Total Carbohydrate: 55 g
• Dietary Fiber: 3 g
• Total Sugars: 10 g
• Protein: 37 g