Cannelloni with spinach and ricotta

Instructions

1. Unfreeze spinach. Drain well, squeeze out any extra water. Place the ricotta in a bowl and mix in the beaten egg and half the Parmesan. Add the spinach, then season to taste with nutmeg, salt, and pepper. Spoon the filling into the cannelloni tubes and place them in a lightly oiled baking dish.
2. For the Napoli gauce: Heat the oil in a saucepan and gently cook the onion for 5-6 minutes, or until beginning to soften. Add the celery and garlic, cook for 2 minutes, then stir in the tomatoes and stock; simmer for 15 minutes, or until the vegetables are soft and the sauce has reduced a little. Stir in the basil.
3. Preheat the oven to 190°C. Pour the béchamel sauce over the cannelloni tubes, then spoon the Napoli sauce on top. Sprinkle over the remaining Parmesan. Bake for 35 minutes, or until the top is golden and bubbling, and the cannelloni are cooked. Serve with a baby leaf salad.

• Servings : 4
• Ready in : 60 Minutes
• Course : Lunchbox Menus, Main courses
• Recipe Type : beef, Lunchbox Menu for school, LunchBox Menu for workers, Lunchbox menu Portion Perfect, Pizza, Pasta, Spagetty, Quiches, recipes for spring, recipes for summer, recipes for winter, Transformers
• Ingredient : Basil leaves, Béchamel Sauce, Can tomatoes, Cannelloni, Celery sticks, Eggs, Frozen spinach, Garlic, Ground black pepper, Nutmeg, Olive oil, Parmesan cheese, Red onion, Ricotta cheese, Salt, Sunflower oil, Vegetable broth