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Spinach Cannelloni with Béchamel Sauce

This cannelloni dish is simple to make and delicious.

  • DIFFICULTY Medium
  • COOKING TIME < 30 minutes
  • CUISINE Italian
  • A RECIPE FROM PUCK

  • 450 Grams (gm) Frozen Spinach, Thawed and drained
  • 300 Grams (gm) Ricotta cheese
  • 200 Grams (gm) PUCK White Cheese Premium Feta, Crumbled
  • 16 Cannelloni Tubes, Dried
  • 2x400 Grams (gm) Canned chopped tomatoes
  • 500 Milliliters (ml) Puck Béchamel Sauce with Cheese
  • 1/4 Cup Parmesan cheese, Grated
  • Black Pepper

Instructions

Step

1
Preheat oven to 180 C. Combine spinach, ricotta and feta in a bowl and season with pepper. Using a teaspoon, or disposable icing bag, fill the cannelloni tubes with the spinach filling.

Step

2
Lay half of the tomatoes on the base of 1 large ovenproof baking dish (or 2 smaller dishes). Place cannelloni in a single layer and then top with the remaining tomatoes. Top with béchamel sauce and sprinkle over the parmesan.

Step

3
Bake for 30 minutes, or until heated the pasta is tender and top is golden brown.

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