Pronunciation: kan-uh-LOW-nee 

Cannelloni ("big reeds" in Italian) are large pasta tubes. They are cut straight on both ends and have a smooth surface. Cooked tubes are usually stuffed with meats and cheeses, covered with a sauce, and baked. The name is also used for the finished casserole.  Cooking time 20 min.

 

The Recipe:

Cannelloni
(preparation time: 50 minutes)

Ingredients for 4 people:
4 bunches fresh spinach
2 cups tomato sauce
1/2 cup grated parmesan
8 ounces cannelloni pasta, about 10 tubes
14 ounces ricotta cheese
1/2 l bechamel sauce
salt




Preparation:
Wash spinach and drain in a colander. Add them to a boil in a pot for 10 minutes with a pinch of salt, then remove. Remove stalks and finely chop leaves. Transfer to mixing bowl and allow to cool a little then stir in ricotta, parmesan. Leave mixture to cool. With spoon or piping bag, fill cannelloni tubes with spinach and cheese mixture. Grease with butter a baking dish, and pour into it a tablespoon of bechamel sauce. Place the filled tubes in the baking dish. Once all are filled and in the dish, cover the tubes the bechamel sauce and the tomato sauce. Sprinkle with parmesan cheese. Bake at 200°C for 20-25 minutes.

 

Wine Match: Lambrusco di Sorbara Doc