Name: Creamy cannelloni
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 finely chopped onion; 1 bunch english spinach, trimmed, chopped; 2 teaspoon oregano, finely chopped; 400 gram fresh ricotta; 1 cup grated parmesan cheese, plus extra for topping; grated zest of 1 lemon; 1/2 teaspoon ground nutmeg; 40 gram butter; 2 tablespoon plain flour; 3 cup milk; 200 gram cannelloni tubes; 180 gram bocconcini, drained, torn

Ingredients

1 tablespoon olive oil

1 finely chopped onion

1 bunch english spinach, trimmed, chopped

2 teaspoon oregano, finely chopped

400 gram fresh ricotta

1 cup grated parmesan cheese, plus extra for topping

grated zest of 1 lemon

1/2 teaspoon ground nutmeg

40 gram butter

2 tablespoon plain flour

3 cup milk

200 gram cannelloni tubes

180 gram bocconcini, drained, torn

Method

1.Heat oil in saucepan on high. Sauté onion 3-4 minutes, until tender. Add spinach and oregano. Cook 1 minute, until beginning to wilt.

2.Transfer mixture to bowl with ricotta, half parmesan, zest and nutmeg. Season.

3.Melt butter in saucepan on high. Stir in flour, cook 1 minute. Remove from heat. Gradually stir in milk until smooth. Return to heat and cook, stirring constantly, until sauce boils and thickens. Simmer 3 minutes. Remove from heat, stir remaining parmesan through. Season.

4.Spoon spinach and ricotta mixture into a piping bag. Pipe mixture into cannelloni tubes to fill.

5.Spread one-third sauce over base of a shallow, 10-cup baking dish. Arrange filled cannelloni in single layer in dish. Cover with remaining sauce. Cool, cover with plastic wrap and freeze at this point, or continue as directed.

6.Preheat oven to 180°C. Top sauce with extra parmesan and bocconcini. Bake 25-30 minutes, until bubbling and golden. Serve with salad.

If cooking from frozen, remove plastic wrap and cover with foil. Bake 40 minutes. Discard foil. Top with parmesan and bocconcini. Bake for further 15-20 minutes, until bubbling and golden . For a tomato-based version, replace sauce recipe with 700ml jar of tomato passata.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

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