Spinach and ricotta cannelloni

It's spinach season! Let's make the most of it!

Forget those memories of overcooked spinach from school! The secret is to choose fresh spinach and not overcook it. You just need to let it "fall," meaning let it release its water... Once the volume of leaves has reduced well and they have "fallen" to the bottom of the pan, it's ready!

This winter dish with Italian colors will reconcile you with spinach and brighten your day with its Mediterranean flavors.

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1/ Ingredients (for 8 people)

For the cannelloni:

• About 30 cannelloni (to stuff)

• 500 g ricotta

• 1 kg fresh spinach

• 150 g freshly grated Parmesan

• 50 g grated Comté cheese

• Salt and pepper

For the béchamel:

• 1 liter milk

• 80 g flour

• 80 g butter

• Freshly grated nutmeg "MAISON BARTHES"

• Salt and pepper

For the tomato sauce

2 onions

2 cloves garlic

• 2 cans crushed tomatoes (or 800 g fresh tomatoes in season)

• 1 teaspoon sugar

• 2 tablespoons dried oregano "MAISON BARTHES"

• Salt, pepper

• A drizzle of olive oil

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2/ The recipe

The tomato sauce:

1. Peel and mince the onions.

2. Peel and crush the garlic cloves.

3. Sauté them in a pan with a little olive oil.

4. Add the crushed tomatoes, sugar, and oregano.

5. Season with salt and pepper, cover, and simmer over low heat while you prepare the rest.

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The béchamel:

1. Melt the butter in a saucepan.

2. Add the flour and mix until a roux (a homogeneous paste) is obtained.

3. Gradually pour in the milk, whisking constantly to avoid lumps.

4. Season with salt, pepper, and add a little grated nutmeg.

5. Cook over medium heat until the sauce thickens and coats the spoon.

6. Set aside.

💡 Quick tip: you can also prepare the béchamel in a Thermomix by putting all the ingredients in the bowl and letting the appliance work for a few minutes.

The cannelloni  

Preparation of the cannelloni

1. Wash the spinach, drain it, then let it wilt with a pinch of salt in a large covered saucepan. Stir occasionally for even cooking.

2. Once the spinach is cooked, drain it immediately, chop it roughly with a knife, then place it in a large bowl.

3. Add the ricotta and 100 g of grated Parmesan. Season with salt and pepper and mix well.

4. Stuff the cannelloni with this mixture.

5. In a large gratin dish, pour a little béchamel sauce on the bottom, then arrange the stuffed cannelloni. Cover them with the remaining béchamel.

6. Sprinkle with the remaining 50 g of Parmesan, the 50 g of grated Comté cheese, and a little dried oregano.

7. Bake for 40 minutes in a preheated oven at 200°C.

8. Serve the cannelloni hot, topped with a generous spoonful of homemade tomato sauce.

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Enjoy your meal!

— Céline S.