Creamy Cannelloni

Name: Creamy Cannelloni
Ingredients: 1 tbsp olive oil; 1 None onion, finely chopped; 7 oz spinach, chopped; 2 tsp finely chopped fresh oregano leaves; 1 container (15 oz) ricotta cheese; 1 1/4 cups grated Parmesan cheese; 1 None lemon, peel grated; 1/2 tsp ground nutmeg; 2 tbsp butter; 2 tbsp flour; 3 cups milk; 8 oz cannelloni pasta tubes; 1 1/2 cups grated mozzarella cheese

13 ingredients

6 steps

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
7 oz spinach, chopped
2 tsp finely chopped fresh oregano leaves
1 container (15 oz) ricotta cheese
1 1/4 cups grated Parmesan cheese
1 None lemon, peel grated
1/2 tsp ground nutmeg
2 tbsp butter
2 tbsp flour
3 cups milk
8 oz cannelloni pasta tubes
1 1/2 cups grated mozzarella cheese

Directions

1

Heat oil in large skillet saucepan on high heat. Saute onion for 3-4 mins, until tender. Add spinach and oregano. Cook for 1 min, until beginning to wilt.
2

Transfer mixture to large bowl with ricotta, 1/2 cup of the Parmesan cheese, lemon peel and nutmeg. Season.
3

Melt butter in medium saucepan on high heat. Stir in flour and cook for 1 min. Remove from heat. Gradually stir in milk until smooth. Return to heat and cook, stirring constantly, until sauce boils and thickens. Simmer for 3 mins. Remove from heat. Stir in 1/2 cup of the Parmesan cheese and season.
4

Spoon spinach and ricotta mixture into cannelloni tubes to fill.
5

Spread one-third sauce on bottom of a 2 1/2-quart baking dish. Arrange filled cannelloni in single layer in dish. Cover with remaining sauce. (If you want to freeze, cool at this point and cover with plastic wrap.)
6

Preheat the oven to 350°F. Top sauce with remaining 1/4 cup Parmesan cheese and mozzarella. Bake for 25-30 mins, until bubbling and golden. Serve with salad.