Canelloni with spinach and cheese
Serves four
1 box (250 g) fresh lasagne sheets
Filling
½ bag frozen spinach
1 jar Stockmann Delicatess marinated globe artichokes
1 box Ricotta cheese
150 g Taleggio cheese
pepper and ground nutmeg
Topping
1 jar white sauce
1½ dl milk
100 g Pecorino Toscano cheese
virgin olive oil
Defrost the spinach and squeeze out all liquid. Drain and chop marinated globe artichokes finely. Cut the cheese in dices. Mix ricotta, spinach, artichokes and cheese dices. Season with pepper and nutmeg.
Cut the lasagne sheets in halves. Place a spoonful of filling on each half and roll.
Grate Pecorino cheese. Mix white sauce and milk. Pour a thin layer of sauce in an oven dish. Lift the lasagne rolls in the dish. Mix Pecorino cheese in the remaining sauce and pour the sauce on the pasta rolls. Sprinkle with olive oil. Cook in oven at 170 °C for 30–40 minutes or according to instructions on the package.