Jamie's Dinners
By Jamie Oliver
With an easy Béchamel-style sauce
About the recipe
This is a super-tasty cannelloni, and I've avoided making the frustrating, painstaking Béchamel sauce and given you a much tastier and simpler version. All you need to make sure of is that you fill the cannelloni well with the ricotta and spinach mix, so it's not all full of air. And the lovely thing about it is that it goes crispy and golden on top, but remains soft and moist at the bottom. This is a bit of naughty one but you'll love it!
Recipe From
2 knobs of butter
olive oil
2 cloves of garlic, peeled and finely sliced
a large handful of fresh marjoram or oregano, roughly chopped
¼ nutmeg, grated
8 large handfuls of spinach, thoroughly washed
a handful of fresh basil, stalks chopped, leaves ripped
2 x 400g tins of good-quality plum tomatoes, chopped
sea salt and freshly ground black pepper
a pinch of sugar
400g crumbly ricotta cheese
2 handfuls of freshly grated Parmesan cheese
16 cannelloni tubes
200g mozzarella, broken up
FOR THE WHITE SAUCE
1 x 500ml tub of crème fraîche
3 anchovies, finely chopped
2 handfuls of freshly grated Parmesan cheese
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