Spinach Cannelloni

Here’s one I cooked about a month ago – the stodge was perfect at the time but now it’s salad weather and the idea of a creamy pasta dish is less appealing, so please cast your mind’s back to chillier times in order to give this recipe the attention it deserves.  It’s from The Sainsbury Book of CHEESE –  including Cheesecakes and Fondues by Rhona Newman, first published 1982 (this ed. 1983), so a fairly recent resource, with generally sensible recipes .  The difference between this book and Make A Meal of Cheese from 10 years previous is notable – where MAMOC was cheddar-centric here we have recipes for a range of cheeses (unsurprising really, given the publisher).  There’s still some slightly icky recipes (Sardine Fish Cream?) and some where you feel you’d have liked them to try a bit harder (I’m looking at you Garlic Sausage Spears, aka slice of garlic sausage wrapped round cream cheese on a cocktail stick).

Spinach Cannelloni

500g frozen chopped spinach, thawed

175g matured Cheddar, grated

50g fresh breadcrumbs

salt and pepper

grated nutmeg

8 sheets lasagne

25g butter

25g plain flour

300ml milk

1 teaspoon made mustard

Drain the spinach thoroughly and mix with 50g of the cheese, 40g of the breadcrumbs and salt, pepper and nutmeg to taste.

Cook the lasagne in plenty of boiling, salted water for 15 minutes or until just tender. Drain and rinse with cold water. Cut each piece in half and lay on a clean tea-towel.

Divide the spinach mixture between the lasagne and roll up. Place in a greased shallow ovenproof dish.

Melt the butter in a pan, stir in the flour and cook for 1 minute. Slowly blend in the milk, then heat, stirring until the sauce thickens . Add 75g of the cheese, the mustard, and salt and pepper to taste.

Pour over the cannelloni. Mix the remaining breadcrumbs and cheese and sprinkle over the sauce.

Bake in a moderately hot oven (190°C/ 375°F/ Gas Mark 5) for 20 to 30 minutes or until the topping is golden.

Serves 4.

Results

oxfordramble 019

Notes etc

  • This was really really delicious – it’s a very acceptable vegetarian main course that I would happily serve friends
  • I didn’t bother making up mustard; I just sprinkled powder into the mix. I couldn’t decide whether this would be more or less potent than mixing some up properly, but looking back I think I could have put more in. But then again I appear to like things flavoured very heavily, so perhaps that’s not to everyone’s taste.
  • The assembly of the lasagne and filling is messier than you’d think. Have a decent sized worktop free!
  • If you are hungry whilst making this the urge to just eat some of the spinach and cheese mix will be strong. Resist!
  • I used up more of the shop-bought breadcrumbs from the Welsh Eggs – this worked alright, but I’m pretty sure that it would be worth the effort of making your own breadcrumbs for this recipe.
  • In conclusion – really tasty, pretty darn easy, generally a winner.  Perhaps the old ones aren’t the best after all….

Nommed by Alix

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One response to “Spinach Cannelloni

  1. It’s about 4 degrees here so this will be perfect for me. And it includes cheese. Yay!