Caneloni with ricotta cheese, spinach and Basil

Ingredients for Caneloni with ricotta cheese, spinach and Basil

Instructions for Caneloni with ricotta cheese, spinach and Basil

To prepare the Caneloni with ricotta cheese, spinach and Basil recipe, please follow these instructions:

Rinse and clean the spinach thoroughly. Blanchér 1 minutes in salted water. Drain, and cool spinach in ice cold water. Drain and squeeze as much moisture from the spinach as possible. Style to the page. Forkog lasagna platters for 2 minutes in salted water with oil, and place them one by one to the draining on a tea towel. Advantage ricotta cheese, spinach and basil on the plates widthways. Sprinkle with spices, and roll the plates on the filling. Put in a greased casserole dish cannelloni rollers or on refractory plates. Prepare bechamel sauce by smelta butter, without that it takes color. Stir the flour in, and babies with the boiling milk. Boil up occasionally, and season with spices. Advantage sauce over the rollers, sprinkle with grated cheese, and gratinér in a preheated oven at 210 ° for 20 minutes, to the right is through hot and golden.