Pasta and noodles
ChefAmal Khidr
Cannelloni Pasta
Cannelloni — a vegetarian, unconventional pasta recipe. A distinctive dish that kids will surely love. Add it to your pasta recipes to vary your options.
Cannelloni pasta... very, very delicious
Ingredients
Start here, then move straight into the method.
- Pasta filling
- One box of cannelloni pasta tubes
- 1 tablespoon olive oil
- A bunch of spinach
- 1 red onion
- 1 container ricotta cheese or 100 g feta cheese
- 100 g grated mozzarella cheese (for the filling)
- 100 g grated mozzarella cheese (for the top)
- Béchamel sauce
- 2 cups liquid milk
- 1 tablespoon butter
- 3 1/2 tablespoons all-purpose flour
- A pinch of salt
- A pinch of nutmeg
Method
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- Start by preparing the filling: in a skillet over the heat add a little olive oil and the finely chopped red onion, then add the spinach sliced into thin strips and sauté for 3 minutes.Timers: 3 min
- Add a pinch of salt and the ricotta or feta or any creamy cheese and stir.
- Turn off the heat and transfer the filling to a bowl to cool.
- Once the filling has cooled, add the grated mozzarella and mix.
- Begin the second step: prepare the béchamel sauce. In a saucepan over the heat melt the butter, then add the flour and stir until it resembles a paste.
- Immediately add the milk and whisk quickly and well until you obtain a smooth béchamel sauce.
- Remove from the heat, add a pinch of salt and a pinch of nutmeg, and stir again.
- Prepare a fairly long ovenproof baking dish. Spread a layer of béchamel on the bottom, then begin filling the cannelloni tubes and arrange them over the sauce. Continue until the base of the dish is filled with stuffed cannelloni.
- Cover the pasta with the remaining béchamel sauce, then sprinkle the top with the grated mozzarella.
- Bake in a moderate oven at 170°C (340°F) for 15 to 20 minutes.Timers: 20 min
- Brown the top slightly.
Recipe tags
Pasta and noodlesInternationalVegetarianEgg free
Notes and serving ideas
- Chicken Quesadilla on Saj Bread
- How to make guacamole sauce