Stuffed Cannelloni With Creamy Béchamel Sauce

Ingredients For The Filling

Cannelloni shells500g fresh ricotta cheese1/2 cup Parmesan cheese1 bag of fresh spinach leaves2 crushed garlic1 diced onion1 tablespoon Italian herbs1/2 cup mozzarella shredded cheese1 eggSaute onion and garlic.

Steps

Add in spinach and cook till spinach shrinks.Place into a mesh strainer and push down the juice. Set aside to cool down.In a bowl add ricotta cheese, mozzarella, Parmesan, egg, Italian herbs, salt&pepper and finally for the spinach once cooled, chop it up and place into the bowl as well.Give everything a good mix.Place in a zip lock bag. Cut the corner of the zip lock bag off and fill/pipe your cannelloni.

For The Sauce

4 crushed garlic1 bottle 700g pastaa basil1 can crushed tomato1 cup of water

Steps

Saute the garlic in a pot and then add the passata sauce and crushed tomato can.Mix till combined and add water and leave to boil/simmer till thick.

Bechamel Sauce

I don’t really measure so here’s rough measurements,500ml milk (2 cups )2 tablespoons unsalted butter2 tablespoons plain flourWhite pepperSalt

Steps

Melt the butter and add in the flour and mix till a paste is created and when it starts simmering, slowly Pour in the milk whilst stirring.Season and keep stirring till mixture becomes thick.

Assemble

Pour abit of the passata sauce in a baking tray and line the stuffed cannelloni ontop of the sauce.Pour the rest of the sauce on top and then Pour bechamel sauce on top evenly.Garnish with mozzarella cheese & parsley and bake till golden