When we think of Italian pasta recipes, we are often afraid of exceeding calories. With this Gratin spinach cannelloni recipe, we can eat pasta without regrets, since even the béchamel is very light so that it hardly adds calories to this preparation.
In addition, the layer of bechamel is very thin and is only at the top, so we will practically be taking some Catalan spinach presented in an appetizing wrap, which will make the smallest of the house are encouraged and used to enjoy this type of dishes.
IngredientsFor 6 people
- Fresh spinach
- Sultanas raisins
- Pasta sheets for cannelloni or Schiafoni pasta
- Grated cheese a pinch to gratin
- Bechamel sauce two tablespoons to cover only
How to make spinach cannelloni au gratinDifficulty: Easy
- Total time 25 m
- Elaboration 15 m
- 10 m cooking
I had some Catalan spinach soups at home and I decided take advantage of them using a paste called schiaffoni I could describe you as half a cannelloni that I think is perfect to use in simple filling recipes like today.
To do these gratin spinach mini-cannelloni, we cook the pasta as indicated by the manufacturer and when it is done, we cool it and drain well, proceeding to fill it. For this recipe I used some spinach with raisins and pine nuts that I wanted to try and a light bechamel sauce perfect to cover the schiaffoni when they were ready.
After filling the pasta, we put the mini cannelloni standing in a bowl, grouping them so that there is almost no space between them. After cover with the béchamel sauce, sprinkle lightly with grated Parmesan cheese and we finish the recipe by baking for six minutes and gratifying another three or four until the surface is golden brown.
With what to accompany spinach cannelloni
Like the Catalan spinach cannelloni They are quite satiating for the mixture of pasta, bechamel and filling, we propose a light dessert to top off the menu. It can be for example, a piece of summer fruit or some light chocolate and avocado truffles to give us another joy at the end.