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Serve hot as a main course with a side salad or crusty bread.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheat gently in the oven to maintain the creamy texture.
Variations:
Substitute spinach with kale or Swiss chard for a different green.
Add cooked mushrooms or sautéed onions to the filling for extra flavor.
Use a tomato-based sauce instead of béchamel for a classic variation.
Swap ricotta for cottage cheese or mascarpone for creamier filling.
FAQ:
Q: Can I use fresh cannelloni pasta instead of dry?
A: Yes, fresh cannelloni requires no pre-cooking and can be filled and baked directly with a slightly shorter baking time.
Q: How do I prevent the cannelloni from drying out?
A: Make sure to cover the dish with foil during the first part of baking and ensure enough béchamel sauce covers the pasta.
Q: Can I freeze this dish?
A: Yes, assemble and freeze before baking. Thaw in the fridge overnight and bake as usual, adding extra baking time if needed.
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