Categories: Pasta

Ingredients

• Melted butter, for greasing
• 12 dried cannelloni tubes, each about 3 inches
• Salt and pepper
• Filling:
• 5 oz. frozen spinach, thawed and drained
• 1/2 cup ricotta
• 1 egg
• 3 tbsp grated Pecorino
• Pinch of freshly grated nutmeg
• Cheese sauce:
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 2 1/2 cups hot milk
• 3/4 cup grated Gruyere

Directions

1. eheat the oven to 350. Grease a rectangular ovenproof dish with the melted butter.

2. Bring a large saucepan of lightly salted water to a boil. Add the cannelloni tubes, bring back to a boil and cook for 6 to 7 minutes, or as directed, until nearly tender. Drain and rinse, then spread out on a clean dish towel.

3. For the filling, put the spinach and ricotta into a food processor and process briefly until combined. Add the egg and pecorino and process to a smooth paste. Transfer to a bowl, add the nutmeg and season with salt and pepper to taste.

4. Spoon the filling into a piping bag fitted with a 1/2 inch tip. Carefully open a cannelloni tube and pipe in a little of the filling. Place the filled tube in the prepared dish and repeat.

5. For the cheese sauce, melt the butter in a saucepan. Add the flour to the butter and cook over low heat, stirring constantly, for 1 minute.

6. Remove from the heat and gradually stir in the hot milk. Return to the heat and bring to a boil, stirring constantly. Simmer over low heat, stirring frequently, for 10 minutes, until thickened and smooth.

7. Remove from the hea, stir in the Gruyere, and season with salt and black pepper to taste.

8. Spoon the cheese sauce over the filled cannelloni. Cover the dish with foil and bake in the preheated oven for 20 to 25 minutes.

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