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Cannelloni
Ingredients
4 pasta sheets (available in ready-to-oil-from)
100 gm cottage cheese, Grated
300 gm spinach, boiled and chopped
A pinch of nutmeg powder
Salt to taste
50 gm parmesan cheese, grated
For the bechamel bake.
1 teaspoon butter
1 teaspoon four
1 lit milk
1 bay leaf
2 cloves
Salt to taste
2 tomatoes, chopped
50gm cheddar cheese, grated
Cooking Instructions
For the bechamel bake Melt butter in a pot, add flour and from into a first stage roux. Add boiling milk. Season and spice. Simmer till thickened. Add chopped tomatoes and continue simmering till sauce acquires a pink color. Arrange cannelloni in a baking dish, pour sauce evenly over, sprinkle generously with cheese and bake in a preheated oven. Serve it hot.
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