This is a healthier cannelloni dish with oil and butter used very sparingly:
The recipe serves 4 (or less for huge appetites !) and you will need :
For the cannelloni
16 cannelloni tubes.
2 cloves garlic, peeled and crushed
1 large bunch fresh basil leaves, torn
500g spinach, fresh or frozen, chopped and thoroughly drained
1 teaspoon dried oregano
Freshly ground black pepper
400 g ricotta
1 cup mixed grated cheeses
Pinch of nutmeg
for the white sauce
500 ml crème fraîche
1 cup freshly grated Parmegiao Reggiano
1/2 cup grated mozzarella
Preheat the oven to 180ºC
In a saucepan, sauté the garlic Ina touch of olive oil, add the spinach and cook. Drain it very well and allow to cool.
Mash up the ricotta Ina separate bowl, add the cheeses and egg, season with salt and pepper. Add the nutmeg, dried oregano and basil leaves and mix until it has an even consistency.
Add the spinach to the ricotta mix making sure it is cool before you do so.
Using a kitchen towel, sparingly wipe an ovenproof dish with a few drops of olive oil.
Fill the cannelloni tubes using a piping bag with no nozzle so that there are no air pockets in the tubes however you can always use a small teaspoon.
Lay the filled cannelloni tubes on the ovenproof dish.
To make the white sauce, mix together the crème fraîche and Parmegiano Reggiano over low heat on your stove. Season with sea salt and freshly ground pepper. Take off the heat and add the mozzarella. If it is too thick add some skimmed milk. Spoon over the cannelloni making sure that the sauce gets in between the tubes. Dust with some extra Parmesan and Mozzarella cheese before you bake in the oven for 25 minutes and the cannelloni are bubbling and golden.