Spinach & Ricotta Stuffed Cannelloni with Béchamel

Italian for 'large reeds', cannelloni is a classic dish typical of Sicilian cuisine, where they are called 'canelons' and traditionally consumed on Saint Stephen's Day, which occurs on December 26, a national holiday honouring the martyrdom of Saint Stephen where people head out of their homes to celebrate with family and friends. Early references to stuffed pasta can be traced back to 1770, but the word cannelloni seems to have appeared at the turn of the 20th century when it consisted of pasta sheets wrapped around a savoury filling, however fresh or dried egg pasta stuffed with silky smooth spinach and ricotta now form the bedrock of this modern classic. A match made in heaven, a luscious béchamel sauce with a hint of nutmeg, homemade tomato sauce and plenty of grated mozzarella take these cannelloni to another level. 



Spinach and Ricotta Cannelloni
Serves 6

Tomato sauce:
1 tbsp olive oil
1 brown onion, finely chopped
1-2 garlic cloves, chopped
1 14 oz tin chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
2 tbsp chopped fresh basil

White sauce:
2 oz butter
1/3 cup plain flour
3 cups milk
1/4 tsp freshly grated nutmeg

Filling:
16 oz spinach, stems removed, chopped (trimmed weight 13 oz)
1 tbsp olive oil
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
12 oz ricotta cheese
1 egg, lightly beaten
1/2 tsp freshly grated nutmeg
16 dried cannelloni tubes
1 cup grated mozzarella
1/2 cup coarsely grated parmesan cheese


Preheat the oven to 350°F. Grease an 8 to 10-inch ovenproof dish. To make the tomato sauce, heat the oil in a large frying pan. Add the onion and garlic and cook over medium heat for two to three minutes. Add the tomato, tomato paste, sugar and 1/2 cup water. Simmer for 20 minutes, or until the mixture thickens slightly, then stir in the basil.

To make the white sauce, melt the butter in a saucepan. Add the flour and cook for one minute. Remove from the heat, gradually add the milk and whisk until smooth. Return to the heat and stir until thick. Add the nutmeg and simmer for three minutes, or until the sauce boils and thickens. Season to taste with salt and freshly ground black pepper.

To make the filling, put the spinach and 1/2 cup of water in a large saucepan. Cover and cook for three minutes, or until the spinach has wilted, then refresh under cold water. Squeeze out any excess moisture with your hands and chop finely. Heat the oil in a small frying pan. Add the onion and garlic and cook over medium heat for two minutes, or until soft. Transfer to a large bowl, add the ricotta cheese, egg and nutmeg and combine with a fork. Stir through the spinach. Spoon into the cannelloni tubes.

Spread half of the white sauce onto the base of the dish then drizzle over half of the tomato sauce. Arrange the filled cannelloni tubes evenly in a single layer. Top with the remaining white sauce then tomato sauce and sprinkle on the cheeses. Bake for 40 minutes, or until cooked through. Let stand for 10 minutes before serving.