INGREDIENTS | SERVES 4

250g of fresh pasta sheets for cannelloni or lasagne
60g of parmigiano cheese (30g for the filling)
A few knobs of butter

FOR THE FILLING
70g of leeks
30g of celery
3 tablespoons of olive oil
350g of minced beef (prime lean beef)
200ml of stock
80g of spinach
60g of fresh tomato
1 egg, 30g of parmigiano cheese

FOR 300g OF BECHAMEL SAUCE
(alternatively, you can use shop-bought ready made bechamel sauce)
30g of butter, 30g of flour
0.5l of milk, salt, nutmeg

PREPARATION
PREPARING THE FILLING
Cut the celery and leek into julienne strips and sauté them in a casserole dish with the olive oil.
Add the cubed meat then season with salt and pepper.
Add the spinach and the chopped tomato. Cook until the cooking juices have evaporated. Add the stock and finish cooking the meat. The filling must be soft but not too runny.
Blend the mixture, add the whole egg, the parmigiano cheese and the nutmeg. Mix well.

TO MAKE THE BECHAMEL SAUCE
Melt the butter then add the flour, mixing thoroughly all the time to prevent any lumps forming.
Add milk a little at a time and continue cooking, stirring until the sauce reaches the desired consistency. Once cooked, season with a little salt and grated nutmeg.

With the aid of a piping bag, fill the pasta sheets and roll them up. Cut the cannelloni to the desired size.
Butter the glass dish and spread a ladle of sauce over the bottom.
Arrange the cannelloni in the dish and cover with the remaining sauce. Sprinkle with parmigiano cheese and dot with a few knobs of butter.

Select “CASSEROLE” from the “RECIPES” menu then the “CANNELLONI” recipe and confirm.

TIPS AND VARIATIONS
• You can use the crêpes filling (spinach and ricotta) for the cannelloni if you like.