Cannelloni is one of the most beloved and festive dishes in Italy. The filling can be varied, meat, mushroom, vegetable, such as your imagination suggests. I want to offer you cannelloni with cottage cheese and spinach, this option is the most optimal.
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If you cook at least once, you will surely fall in love with this dish, since the taste and appearance are unforgettable, I want to cook again and again..
Cooking time - 40 minutes.
To make cannelloni we need:
Packaging ready-made Cannelloni
Cottage cheese - 500 grams
Spinach - 500 grams
Milk - 1 liter
Butter - 100 grams
Chicken Egg - 1 piece
Parmesan Cheese - 100 grams
Flour - half a glass
First, prepare the Bechamel sauce
To do this, we need to boil a liter of milk, cool a little, add flour, butter and on a very low heat with constant stirring, bring to the consistency of yogurt.
Then we prepare our mixture of cottage cheese and spinach. We cut the boiled spinach very finely and add to the cottage cheese, there we send the egg. Salt, pepper and mix until smooth.
Fill our cannelloni (no need to boil) with the resulting curd mixture, gently place in a deep baking sheet, pre-lubricate it with oil, pour Béchamel sauce and sprinkle with grated Parmesan cheese. Bechamel sauce should cover stacked cannelloni.
We put the pan in the preheated oven and bake at 170 degrees for 20 minutes.