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Cheese-Spinach
Cannelloni with Pesto
The origin of the word "cannelloni" lies in the word
"canna", or "reed." These tubelike pastas can be filled with a variety
of sauces. This recipe is based on a white sauce. The filling can be made the day before,
and the pasta can be assembled and baked the next day. To cut down on fat, use milk
instead of cream and part-skim ricotta and mozzarella. For a full Italian feast, start
this meal with an antipasti platter of roasted red peppers, olives, marinated artichoke
hearts and mushrooms.
12 cannelloni or manicotti shells
3 tbsp. all-purpose flour
3 tbsp. butter
1 cup heavy cream or whole milk, heated
1 cup grated Parmesan cheese
3/4 cup grated mozzarella cheese
1 container (16 oz.) ricotta cheese
1 egg, lightly beaten
1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
Salt and pepper to taste
1 container (8 oz.) pesto
1. Preheat the oven to 400 degrees. Lightly coat a 13 x 9 x 2 inch roasting pan with
nonstick spray. Cook the pasta according to package instructions. Drain well and set
aside.
2. In a large skillet, stir the flour and butter over medium heat for 3 to 5 minutes,
until pale blond. Whisk in the heated cream or milk slowly until thick and free of lumps.
Remove from the heat and add the Parmesan, mozzarella, ricotta and egg. Add the spinach
and stir well to combine. Season liberally with salt and pepper. Fill the cooked pasta
with the cheese-spinach mixture and place in the dish. Spread the pesto over the pasta.
Bake for 15 to 20 minutes to heat through. Makes 4 to 6 servings.
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Taken from Pasta Dinners 1,2,3 by Virginia Willis. Copyright © 1996 by
Crown Publishers, Inc. Used by arrangement with Crown Publishers, Inc
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