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.

Nutriscore Rating: 60/100

Prep Time:30 mins

Cook Time:45 mins

Total Time:75 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 180°C (350°F).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Gradually add the milk, whisking constantly to avoid lumps. Cook the sauce for 5-7 minutes, stirring frequently, until thickened.

Step 7

Remove the sauce from heat and stir in Gruyère cheese until melted. Reserve 2-3 tablespoons of the sauce for drizzling later.

Step 8

Pour the Mornay sauce evenly over the filled cannelloni tubes in the baking dish.

Step 9

Top the dish with shredded mozzarella cheese for a golden, bubbly finish.

Step 10

Bake in the preheated oven for 35-40 minutes, or until the pasta is tender and the top is golden brown.

Step 11

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

Serving size	(1816.9g)

Amount per serving	% Daily Value*
Calories	3181.8

Total Fat 205.7g	0%
Saturated Fat 113.9g	0%
Polyunsaturated Fat 4.9g
Cholesterol 932.5mg	0%
Sodium 6261.8mg	0%
Total Carbohydrate 175.5g	0%
Dietary Fiber 10.6g	0%
Total Sugars 33.5g
Protein 186.7g	0%

Vitamin D 294.7IU	0%
Calcium 5576.9mg	0%
Iron 13.1mg	0%
Potassium 3179.9mg	0%

*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.

Source of Calories

Fat: 56.1%

Protein: 22.6%

Carbs: 21.3%