Spinach and Ricotta Cannelloni

My project team stood me up! Instead of the planned pub night, I’m now at home and thinking about what I could cook so unprepared. Even though for this recipe there’s probably no originality award, it was good anyway.

11 cannelloni rolls fit exactly in my lasagna form side by side, I fill them with

• 300 g spinach (this time frozen, as I had no more of my own)

• 1 clove of garlic, finely chopped

• 200g ricotta

• 50g pecorino

• a good amount of dried marjoram

In addition there is a Bechamelsauce from

• 3 tablespoons butter
• 2 tablespoons flour
• 250 ml milk
• a little water
• thyme, finely ground.

The sauce is made quickly: stir flour into the melted butter, then gradually add the warm milk and stir a lot.

put it on top of the pasta, and then add

• 4 skinned, seeded, chopped tomatoes
• 50g Parmesan cheese

on top. For 40 minutes in the oven, at 200 ° C. Ready is the “emergency food” that is promptly consumed by us completely.

Close-up food photography of three cannelloni, filled with spinach and ricotta, densely topped with sliced tomatos, cheese, very photorealistic, food magazine style, long lens, depth of field, blurred background, shot from material height, photo of the year, award-winning photo, embedded in restaurant scenery