Spinach & Cottage Cheese Cannelloni2017-03-17
- Servings : 6
- Prep Time : 60m
- Cook Time : 40m
- Ready In : 1:40 h
- 480ml milk, hot
- 31⁄2 tbsps butter
- 113g plain flour
- 1 pinch salt
- 1 pinch nutmeg
- 450g spinach
- 400g cottage cheese
- 110g Parmesan cheese, finely grated
- salt and freshly ground pepper
- 1 pinch nutmeg
- 1 large egg
- 12 cannelloni tubes
Melt the butter in a pot over medium heat. Add the our and whisk constantly until well incorporated: this is the ‘roux’. Let it cook for a minute or two.
Start adding the hot milk a little bit at a time, while mixing continuously until the milk is well incorporated. Do not add more milk unless it is well incorporated. Keep adding milk until all of it is incorporated. Add the salt and nutmeg and cook it on a low heat for 5-10 minutes or until it thickens.
Clean and wash the spinach. Blanch for 2 minutes in salty boiling water. Drain them and rinse with cold water to cool it down quickly. Keep spinach in the colander for 1 hour to lose the excess water. Then squeeze them with your hands to get rid of as much liquid as possible.
Preheat oven to 180°C.
Add the cottage cheese to a bowl, add the spinach, egg, 80g of Parmesan, nutmeg, salt and pepper and mix until well combined. Refrigerate until ready to use.
Bring a large pot with salty water to a boil. Cook the cannelloni tubes in it for 1 minute. Remove them with a slotted spoon and put them on a plate to cool down.
Stuff the cannelloni tubes with the spinach filling.
Spray a 33 x 22 cm baking dish with cooking spray and pour some béchamel sauce on the bottom. Spread it well, especially in the corners. Place the cannelloni in the baking dish in 1 layer.
Cover the cannelloni with the remaining béchamel sauce and sprinkle with the remaining Parmesan cheese. Bake for 25 minutes. When cooked, place in the refrigerator and freeze. When ready to eat, heat it up in the microwave and serve.