Cannelloni
207kcal11.7g protein14.1g fat9.4g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Contains gluten, dairy
Restrictions
Containsgluten · dairyIt is in an ingredient you cannot leave out.
Diets
VegetarianPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 14 unit | cannelloni tubes |
| 15 oz | ricotta |
| 10 oz | spinach, cooked and squeezed dry |
| 4 oz | parmesan |
| 3 cup | tomato sauce |
| 2 cup | milk |
| 3 tbsp | butter |
| 3 tbsp | all-purpose flour |
| 1 ½ tsp | salt |
Steps
- mix8 minricotta filling cohesive and spinach evenly distributedCombine ricotta, squeezed-dry spinach, parmesan and salt. Removing excess spinach water prevents the filling from leaking and thinning the sauces.
- simmer8 minbéchamel smooth and lightly thickenedCook butter and flour briefly without browning, then whisk in milk and simmer until the sauce coats a spoon. Keep it loose enough to spread over the pasta.
- prep10 mintubes filled end to end without large air pocketsFill the cannelloni tubes or roll fresh sheets around the ricotta mixture. Do not pack so tightly that the pasta splits as the filling heats.
- mix5 minpasta fully surrounded by sauce in a snug single layerSpread tomato sauce in the baking dish, arrange the filled pasta, cover with remaining tomato sauce and then béchamel. Any exposed dried pasta can harden instead of hydrating.
- bake40 minpasta tender throughout and sauces bubbling at edgesBake covered for most of the cooking time so steam hydrates the pasta, then uncover near the end for light surface color.
- rest10 minsauces settled enough for clean portionsRest before serving so the filling and sauces stop flowing. The pasta should cut cleanly without becoming dry or rigid.