Ricotta and Spinach Cannelloni

Instructions

1. Step 1

   Preheat the oven to 190°C.

   Cookware: oven

2. Step 2

   Heat half the olive oil in a large skillet over medium heat. Cook the onion until soft, then stir in the garlic until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 8.0 gr Garlic, 15.0 ml Olive Oil, 1.0 piece Onion

   Cookware: large skillet, wooden spoon

3. Step 3

   Add the tomato passata and salt. Simmer over low heat until slightly thickened, then remove from the heat.

   Timer: 10 min (fixed)

   Ingredients used: 3.0 gr Salt, 700.0 ml Tomato Passata

   Cookware: large skillet, wooden spoon

4. Step 4

   Heat the remaining olive oil in the cleaned skillet over medium heat. Add the spinach in batches and cook until completely wilted.

   Timer: 5 min (fixed)

   Ingredients used: 15.0 ml Olive Oil, 500.0 gr Spinach

   Cookware: large skillet, wooden spoon

5. Step 5

   Drain and cool the spinach, squeeze out excess liquid, then chop it finely.

   Timer: 5 min (fixed)

   Cookware: Chef Knife, colander, cutting board

6. Step 6

   Combine the prepared spinach with the ricotta, egg, half the Parmesan, salt, black pepper, and nutmeg.

   Timer: 3 min (fixed)

   Ingredients used: 1.0 piece Egg, 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 50.0 gr Parmesan Cheese, 500.0 gr Ricotta Cheese, 3.0 gr Salt

   Cookware: mixing bowl, wooden spoon

7. Step 7

   Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook briefly to form a smooth paste.

   Timer: 2 min (fixed)

   Ingredients used: 50.0 gr All-Purpose Flour, 50.0 gr Butter

   Cookware: medium saucepan, whisk

8. Step 8

   Gradually whisk in the milk. Cook over medium heat until smooth and thickened, then season with salt, black pepper, and nutmeg.

   Timer: 7 min (fixed)

   Ingredients used: 1.0 gr Ground Black Pepper, 0.5 gr Ground Nutmeg, 600.0 ml Milk, 2.0 gr Salt

   Cookware: medium saucepan, whisk

9. Step 9

   Spread about one-third of the tomato sauce over the baking dish. Fill the cannelloni with the ricotta mixture and arrange them in a single layer.

   Timer: 12 min (fixed)

   Ingredients used: 18.0 piece Cannelloni Pasta

   Cookware: baking dish

10. Step 10

    Cover the cannelloni with the remaining tomato sauce, followed by the béchamel. Sprinkle with the remaining Parmesan and cover the dish tightly with foil.

    Timer: 3 min (fixed)

    Ingredients used: 50.0 gr Parmesan Cheese

    Cookware: aluminum foil, baking dish

11. Step 11

    Bake the covered cannelloni at 190°C until the pasta begins to soften and the sauce is bubbling.

    Timer: 30 min (fixed)

    Cookware: baking dish, oven

12. Step 12

    Remove the foil and bake until golden, the pasta is tender, and the center reaches 74°C.

    Timer: 15 min (fixed)

    Cookware: aluminum foil, baking dish, oven

13. Step 13

    Rest the cannelloni before serving so the filling and sauces settle.

    Timer: 10 min (fixed)

    Cookware: baking dish