16-20 cannelloni
1 tbsp olive oil
300 g frozen chopped spinach
2 oz (50 g) ham
salt and pepper
1/4 tsp grated nutmeg
150 g Ricotta or cottage cheese
butter for greasing
75 g any strong hard cheese
2 cups (500 ml) foundation white sauce
1/3 cup (20 g) white breadcrumbs
25 g (1 oz) grated Parmesan cheese
1 tbsp olive oil
300 g frozen chopped spinach
2 oz (50 g) ham
salt and pepper
1/4 tsp grated nutmeg
150 g Ricotta or cottage cheese
butter for greasing
75 g any strong hard cheese
2 cups (500 ml) foundation white sauce
1/3 cup (20 g) white breadcrumbs
25 g (1 oz) grated Parmesan cheese
method
1. Cook the cannelloni as directed in boiling salted water with the oil; drain well.
2. Cook the spinach and drain thoroughly.
3. Chop the ham finely.
4. Mix together the spinach, salt, pepper, nutmeg, soft cheese, and ham.
5. Hold each cannelloni tube upright and open, and spoon the mixture into the tubes.
6. Place in a buttered ovenproof dish.
7. Grate the hard cheese and stir it into the white sauce. Pour it over the cannelloni.
8. Bake in a moderate oven, 180°C, Gas 4, for 15-20 minutes.
9. Mix together the crumbs and Parmesan cheese and sprinkle over the dish.
10. Place under a hot grill for 2-3 minutes to brown the top.
2. Cook the spinach and drain thoroughly.
3. Chop the ham finely.
4. Mix together the spinach, salt, pepper, nutmeg, soft cheese, and ham.
5. Hold each cannelloni tube upright and open, and spoon the mixture into the tubes.
6. Place in a buttered ovenproof dish.
7. Grate the hard cheese and stir it into the white sauce. Pour it over the cannelloni.
8. Bake in a moderate oven, 180°C, Gas 4, for 15-20 minutes.
9. Mix together the crumbs and Parmesan cheese and sprinkle over the dish.
10. Place under a hot grill for 2-3 minutes to brown the top.
serving amount
4 helpings
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