Cannelloni Mornay
Indulge in the creamy, cheesy perfection of Cannelloni Mornay, a comforting Italian-inspired dish elevated with a luxurious twist. This baked pasta recipe features tender cannelloni tubes generously stuffed with a rich ricotta and spinach filling, enhanced by the subtle warmth of nutmeg and a touch of Parmesan. Smothered in a velvety Mornay sauce made with Gruyère cheese and baked to golden, bubbly perfection with a layer of mozzarella on top, this dish is the ultimate crowd-pleaser. Perfect for a hearty family dinner or an elegant entertaining option, Cannelloni Mornay offers restaurant-quality flavor in the comfort of your own kitchen. Ready in just over an hour, it's an irresistible fusion of creamy textures and savory flavors that will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 12 pieces Dried cannelloni tubes
- 500 grams Ricotta cheese
- 250 grams Fresh spinach, chopped
- 75 grams Parmesan cheese, grated
- 1 large Egg
- 0.25 teaspoons Nutmeg, grated
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 50 grams Butter
- 3 tablespoons All-purpose flour
- 500 milliliters Milk
- 100 grams Gruyère cheese, grated
- 100 grams Mozzarella cheese, shredded
- 2 cloves Garlic, minced
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 180°C (350°F).
Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Add chopped spinach and sauté until wilted. Set aside to cool.
In a mixing bowl, combine ricotta cheese, sautéed spinach, Parmesan cheese, egg, nutmeg, salt, and black pepper. Mix until well combined to form the filling.
Transfer the ricotta and spinach mixture into a piping bag or a zip-top bag with the corner snipped off. Fill the cannelloni tubes with the mixture and arrange them in a greased baking dish.
To make the Mornay sauce, melt butter in a saucepan over medium heat. Stir in the flour and cook for 1-2 minutes until the mixture is golden and has a slightly nutty aroma.
Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce for 5-7 minutes, stirring frequently, until thickened.
Remove the sauce from heat and stir in Gruyère cheese until melted. Reserve 2-3 tablespoons of the sauce for drizzling later.
Pour the Mornay sauce evenly over the filled cannelloni tubes in the baking dish.
Top the dish with shredded mozzarella cheese for a golden, bubbly finish.
Bake in the preheated oven for 35-40 minutes, or until the pasta is tender and the top is golden brown.
Let the cannelloni rest for 5 minutes before serving. Drizzle the reserved Mornay sauce over the top for a final touch. Serve warm and enjoy!
Nutrition Facts
Calories |
3182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.7 g | 264% | |
| Saturated Fat | 113.9 g | 570% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 932 mg | 311% | |
| Sodium | 6262 mg | 272% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 33.5 g | ||
| Protein | 186.7 g | 373% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 5577 mg | 429% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 3180 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
