cannelloni with cottage cheese and spinach

What do you say? Do you feel like cooking today? I know you’ll run away with my recipe when you see that you have to turn on the oven again :))) but it only takes about half an hour and the end is super delicious.

A simple recipe for cannelloni with cheese, a light recipe without meat…

cannelloni with cottage cheese and spinach

 

Ingredients for cannelloni with cottage cheese:

10 tubes of cannelloni (for a 20/20 cm bowl)
100-150 g of fresh mozzarella

250 g cottage cheese
100 g telemea
1 or
1 tablespoon sour cream
salt and pepper
hot pepper flakes
fresh basil
a few green thyme leaves
dill

Put all the ingredients in a bowl and mix them with the blender vertically until you get a fine cream cheese.

For Bechamel sauce:

50 g butter
2 tablespoons flour
400 ml of milk
nutmeg
salt and pepper

Melt the butter over low heat, remove from the heat and add the flour, stirring constantly, so that no lumps form. Unwrap the composition by pouring the milk a little. Homogenize, season to taste with salt, pepper and nutmeg. Put the pot on the fire again and cook until it starts to thicken. Leave to cool.

We put the cream cheese in a posh or in a thicker bag, then we fill the tubes with cannelloni. It’s easier and faster that way, than with a spoon.

cannelloni with cottage cheese and spinach

Place the stuffed pasta in a heat-resistant dish greased with olive oil, pour evenly over the Bechamel sauce and then cover with a generous layer of mozzarella.

Bake on medium heat for about half an hour, until lightly browned on top.

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