Barilla | How to make Cannelloni with spinach, ricotta and Napoletana sauce

How to make Cannelloni with spinach, ricotta and Napoletana sauce

Ingredients for 4 people
12 x Barilla Cannelloni
1 jar Barilla Napoletana sauce
600g fresh ricotta, drained
200g spinach, boiled in salted water, drained and finely chopped
1 egg
40ml olive oil
50g Parmigiano Reggiano
Nutmeg, salt and pepper, to taste

Bechamel
800ml milk
40g butter
40g flour
Salt and pepper, to taste

Method

For the bechamel: In a saucepan, gently bring the milk to the boil. In a separate saucepan, gently melt the butter. Add the flour and cook over low heat for a few minutes. Once the milk is boiling, add in the butter mixture little by little, whisking continuously to avoid lumps. Bring the mixture to a boil and stir continuously. Let it simmer for 10 minutes and season with salt and pepper. Pass the béchamel through a sieve to remove any possible lumps.

For the Cannelloni - In a large bowl, mix the ricotta cheese with the spinach, a little salt, pepper, nutmeg, egg and Parmigiano Reggiano. Using a piping bag, fill the Cannelloni with the ricotta mix. Spread half of the béchamel evenly across the bottom of a large baking tray. Place the Cannelloni on top and then cover with the remaining béchamel sauce. Pour the Napoletana sauce on top, and bake for 20 minutes, then allow to rest for 10 minutes before serving.

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