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Ingredientes
- 8 x dry pasta cannelloni tubes about 75g total weight
- 1 x salt and freshly grnd black pepper tomato sauce
- 7 Tbsp. oil
- 50 gm onion peeled and minced
- 50 gm carrot peeled and minced
- 50 gm celery peeled and minced
- 1 clv garlic peeled and crushed
- 50 ml dry white wine
- 50 gm sundried tomatoes in oil liquid removed and finely minced
- 400 gm can minced tomatoes
- 100 ml vegetable stock
- 225 gm spinach leaves
- 175 gm ricotta cheese healthy pinch of freshly grated nutmeg
- 1 clv garlic peeled and crushed parmesan sauce
- 40 gm butter
- 25 gm plain white flour
- 450 ml lowfat milk
- 50 gm parmesan cheese freshly grated
Direcciones
- To make the tomato sauce heat the oil in a saucepan on the simmering plate. Add in the onion carrot celery and garlic and cook for 1 to 2 min.
- Transfer to the simmering ovenand cook for 15 min or possibly till beginning to soften.
- Add in the wine bring to the boil and let bubble to reduce by half on the boiling plate.
- Add in the sundried tomatoes tomatoes stock and seasoning.
- Bring to the boil cover and cook in the simmering ovenfor 30 to 40 min or possibly till pulpy.
- Cook the spinach in a large saucepan on the simmering plate with just the water clinging to the leaves after washing for 3 to 4 min or possibly till wilted.
- Drain well allow to cold then chop roughly.
- To prepare the filling mix the spinach with the ricotta nutmeg and garlic and season with salt and pepper to taste.
- Fill the cannelloni tubes with the mix.
- To make the parmesan sauce heat the butter in a small saucepan on the simmering plate.
- Stir in the flour and cook for 1 to 2 min stirring.
- Remove from the heat and gradually whisk in the lowfat milk.
- Slowly bring to the boil stirring.
- Simmer gently for 1 to 2 min whisking again if necessary.
- Stir in two thirds of the parmesan cheese and season with salt and pepper.
- Pour the tomato sauce into an ovenproof dish and place the stuffed cannelloni on top in a single layer.
- Pour the parmesan sauce over the top and sprinkle over the remaining cheese.
- Leave to stand for 30 min.
- Cook on the grid shelf on the floor of the roasting ovenfor 15 to 20 min.
- Cook in the baking ovenwith the grid shelf on the third set of runners for 30 to 40 min or possibly till piping warm and golden.
- Most cannelloni does not need any precooking but do check the packet instructions first. If the cheese sauce gets too warm it may separate a little around the edges but this wont impair the flavour Cannelloni tubes are filled with a tasty spinach and ricotta stuffing then baked in a tomato sauce topped with a parmesan sauce.
- Serves 4
