A delicate-tasting first course today with baked gratin cannelloni with ricotta, spinach, mozzarella, and lots of béchamel!
Here’s a great classic of Italian cuisine, ideal for Sunday lunch or a family dinner. Delicate and tasty, combining the creaminess of ricotta with the intense flavor of spinach, all wrapped in a sheet of fresh pasta and baked with a generous dose of cheese. A simple and always appreciated vegetarian recipe.
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If you prefer stronger flavors, however, I suggest these other tasty first courses like:
CURLY LASAGNA ROSETTES WITH SAUSAGE
STRAW AND HAY TIMBALE WITH MEATBALLS
BAKED GRATIN CANNELLONI
The ASI Kitchen
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for BAKED GRATIN CANNELLONI
#adv
- 12 egg lasagna sheets (12 sheets of fresh egg pasta)
- 10 oz spinach, cooked, boiled
- 1 cup ricotta cheese
- 1 egg
- 1 oz Grana Padano DOP (grated)
- 4 oz mozzarella
- to taste salt
- to taste pepper
- 2 cups béchamel sauce
- 4 oz mozzarella (coarsely chopped)
- 4 pinches salt
- 1 pinch pepper
Tools for BAKED GRATIN CANNELLONI
#ADV
- Baking Pans
- Mixing Bowls
- Spoons
PREPARATION METHOD FOR BAKED GRATIN CANNELLONI
For these creamy baked white lasagna gratin, I first heat the oven to 350°F and begin preparing the filling the stuffing of the fresh pasta sheets for lasagna which I used as cannelloni (I confess they were left from the lasagna made at Christmas).
In a bowl I mix well the ricotta, egg, and cheese with the boiled spinach, squeezed to remove as much water as possible.
I chop with a knife the mozzarella (I took the block to speed up the process without having to drain it to have it nice and dry) and also add it to the mix just made.
I lay each lasagna sheet on a surface and place part of the filling on it, spreading it well with a spoon.
I roll up the sheet like a cannelloni and place it in the baking dish just “dirtied” with sauce béchamel on the bottom.
I continue until I finish the sheets and then drizzle everything with the remaining béchamel sauce.
I sprinkle the cannelloni in white with the rest of the chopped mozzarella and add the grated Grana.
Now I just have to bake this simple baked pasta with cannelloni filled with spinach, ricotta, and mozzarella for about 30 minutes or according to the characteristics of your appliance.
Simple and delicately flavored, here are the baked and white gratin cannelloni!
Enjoy your meal, and since today is December 31, 2021, I wish you a Happy New Year 2022!
Thanks!
Annalisa
