Publications
Prep Time: 20
Servings: 4
Cooking Time: 45
Ingredients
- 120.00ml - butter
- 1.00bunch - spring onions, finely chopped
- 120.00ml - cake flour
- 500.00ml - milk (or half milk, half cream)
- 500.00g - frozen spinach, thawed and well drained
- 5.00ml - salt and freshly ground black pepper, to taste
- 150.00g - feta cheese
- 150.00g - Cheddar cheese
- 3.00 - eggs, beaten
- 2.50ml - nutmeg
- 500.00g - cannelloni pasta
- 1.00quantity - tomato sauce
Method
Starch
Oven temperature: 180°C
1. Melt the butter in a saucepan and sauté the spring onion until soft and transparent. Add the cake flour and stir until thoroughly mixed. Add the milk and stir with a wire whisk. Stir until smooth and the sauce has thickened and reached boiling point. Remove from the heat.
1. Melt the butter in a saucepan and sauté the spring onion until soft and transparent. Add the cake flour and stir until thoroughly mixed. Add the milk and stir with a wire whisk. Stir until smooth and the sauce has thickened and reached boiling point. Remove from the heat.
2. Ensure that all the moisture has been removed from the spinach by pressing it dry with your hands. Add the spinach to the sauce and season to taste.
3. Add the feta, Cheddar, eggs and nutmeg.
4. Fill the cannelloni tubes with the spinach mixture and arrange them next to each other in a greased ovenproof dish.
5. Pour the tomato sauce over the cannelloni so that it is completely covered. Bake the cannelloni in a preheated oven until heated through.
