When we think of Italian pasta recipes, we are often afraid of going overboard with calories. With this recipe for gratin spinach cannelloni, we can eat pasta without remorse, since even the bechamel is very light so that it hardly contributes calories to this preparation.
In addition, the bechamel layer is very thin and is only on the top, so we will practically be having some Catalan-style spinach presented in an appetizing wrapper, which will make the little ones in the house are encouraged and get used to enjoying this type of dishes.
This recipe will be especially tasty using fresh spinach in season, but it is also wonderful using frozen spinachwhich allows us to enjoy it all year round.
I had some leftover Catalan-style spinach at home and I decided take advantage of them using a pasta called schiaffoni which I could describe to you as half a cannelloni, which I think is perfect to use in simple filling recipes like today’s.
to make these mini spinach cannelloni au gratin, we cook the pasta according to the manufacturer’s instructions and when it is done, we cool it and drain well, proceeding to fill it and cover it with a light bechamel sauce, perfect for covering the schiaffoni when they are ready. If you don’t have leftovers, you can always make the Catalan spinach recipe from scratch on purpose to prepare this dish, it doesn’t take more than 20 minutes.
After filling the Schiaffoni pasta or the cannelloni sheets, place them in a bowl, grouping them so that there is almost no space between them. After cover with the bechamel sauce, sprinkle lightly with grated Parmesan cheese and we finish the recipe by baking for six minutes and gratin another three or four until the surface is golden.
Rectangular Oven Fountain 5l 40.5x25x6.5cm
With what to accompany spinach cannelloni
Like the Catalan-style spinach cannelloni they are quite satiating due to the mixture of pasta, bechamel and filling, we suggest a light dessert to finish 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.
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