Cannelloni paste 12 pieces
Parmesan Cheese 90g
Milk – 500 ml
Butter – 50 g
Wheat flour 1.5 tablespoons
Salt 1.2 teaspoons
Spinach 300 g
Ground black pepper to taste
Garlic 2 cloves
- First you need to make a creamy béchamel sauce. To do this, melt butter in a saucepan with a thick bottom over low heat. Pour in the sifted flour, stirring continuously, so that there are no lumps. Fry for about a minute, until the mixture is golden brown. Pour milk in a thin stream, continuing to stir the sauce with a whisk. Bring to a boil and cook for 2-3 minutes. When the bechamel sauce begins to thicken, add the nutmeg and salt, add the cream and bring to a boil again. Simmer for a few minutes until the sauce has the consistency of not too thick sour cream (if desired, you can make a classic bechamel sauce, which does not include cream. In this case, you need to take 500 ml of milk. The cannelloni sauce should be slightly less thick than usual to soak the dry straws well while baking in the oven).
- Cover the finished sauce so that it does not dry out while the spinach and cheese filling for the cannelloni is prepared. Grate cheese. Wash spinach, dry, chop coarsely. In a frying pan, melt the butter and finely chopped garlic, add the spinach and simmer for 2-3 minutes, until it darkens and shrinks.
- Put the stewed spinach, drain off the liquid, then chop it finely. Mix cheese with spinach, add black pepper and a few tablespoons of béchamel sauce, stir. Taste for salt. If the cheese was not salty enough, add salt to the cannelloni filling.
- Preheat the oven to 180 degrees. Stuff dry cannelloni pasta rather tightly with minced cheese and spinach.
- On the bottom of the baking dish, pour a few tablespoons of béchamel sauce, spread it evenly with a spoon. Arrange the cannelloni stuffed with cheese and spinach in a row, pour over the remaining creamy sauce.Send to the oven for 20 minutes. Sprinkle the semi-cooked cannelloni with cheese and cook in the oven for another 10-15 minutes.