This recipe was inspired by @recipetins’s Baked Spinach & Ricotta Rotolo.
That morning, I saw it on Instagram on my way to work – I couldn’t stop thinking, dreaming, wishing. As soon as I got home that Friday night, I brought out my pack of Cannelloni and some Sugo which I almost always have in the deep freezer.
I made a quick Bechamel and rustled up a sausage-carrot saute and then sat down to assemble.
First things first, the inspiration.
@recipetins’s Baked Spinach & Ricotta Rotolo as seen on Instagram.
My Hack/ Method
Cook the Cannelloni if using, till just ready.
Saute 1 large chopped onion, 4 carrots peeled and diced, sausage chunks chopped up and a teaspoon of dried thyme or mixed herbs
When that’s done cooking, set up.
I made two dishes. In both, I put some sugo at the bottom.
I cut the cooked cannelloni in thirds and set upright in the dishes.
I combined the bechamel (1/2 a cup) with the sauteed meat and vegetables (1 cup) – feel free to combine as you like.
Then with a small spoon- this is the most tedious bit, I filled the shells with the creamy bechamel-meat & veg mixture till almost full.
I filled the rim with some more sugo, up to halfway of the shells and finished off with some grated parmesan.
The oven was turned on, and set to 180 degrees C. Set in the centre, I let the dishes back till they cheese had crusted a bit, the cannelloni were a touch golden and the tomatoes taken on a slightly brown colour – as seen on the rims.
To serve, I chopped up some herbs – mint, because that’s what I had…and tucked in.
Sigh, heavenly. Really yummy – the combination of baked pasta, rich tomato sauce, meat, sweet carrots, onions made for an amazing dinner.
Definitely on my ‘repeat dinner to make’ list.
Don’t you think?