Cannelloni with Mascarpone and Spinach

LOOK FOR “NO PRE-COOKING” cannelloni and this dish is a breeze. if using regular cannelloni, cook the tubes in plenty of boiling water until just al dente, before filling them.

Cannelloni 8 tubes Olive Onion Oil 1/2, 2 finely Tbs chopped

Garlic chopped 1 clove,

Frozen 50 g, thawed Spinach

Mascarpone 500 g

Parmigiano Reggiano Cheese

70 g, grated Béchamel

Milk 500 ml, warmed

Butter 60 g

Flour 60 g

Cinnamon 1 tsp

Salt and Freshly Ground Black Pepper to taste

1 TO make the béchamel sauce, melt the butter in a small saucepan.

Whisk in the flour. Gradually whisk in the warm milk and bring to a boil, whisking constantly. Turn off the heat and whisk in the cinnamon, pepper and salt. Set aside.

2 HEAT the olive oil in a skillet or wide saucepan. Sauté the onion until softened and translucent. Add the garlic and sauté for 30 seconds more. Add the spinach, mascarpone and Parmigiano Reggiano cheese and stir to combine. Season with salt and pepper.

3 USE a piping bag or a spoon to fill the cannelloni. Butter a baking dish and spread a layer of béchamel in the base. Lay the cannelloni on top and cover with the remaining béchamel. Sprinkle with a little more Parmigiano Reggiano.

4 BAKE in a preheated 350°F oven for 30 minutes. Allow to rest for 20 minutes before serving.