The Fussy Eater still refuses to eat anything remotely good for him. If it isn’t processed, pre-fab and packaged in plastic, he isn’t interested. With one exception; Spinach and Ricotta Cannelloni. He’ll eat spinach all day. And its interesting because I always find spinach to be a particularly unusual green – it has the texture of zinc and looks like something that grows out of a meteorite when its cooked. But hey-ho, it takes all sorts.
Cannelloni trees ripe for cutting down.
To create Spinach and Ricotta Cannelloni you’ll need:
- Dried cannelloni tubes
- A big bag of spinach
- A tub of Ricotta cheese and half a tub of mascarpone cheese
- Salt and Pepper
- A cheese sauce made with a roux base
First you gather your ingredients:
Then steam the spinach, drain and stir in the cream cheeses. Now get your fingers in there and stick the filling into the tubes. Some might mess with a funnel or something but I just stick the old pinkies right in there:
Now lay the tubes in a suitably sized baking dish and put the cheese sauce together by cooking some flour in some butter, stirring in milk over a low heat and then adding lots of grated cheddar.
Pour the sauce over the pasta tubes so it completely covers it:
Sprinkle on some paprika…
…and bake for about 20 mins until the pasta is cooked:
Serve up to any Fussy Eaters or Vegetarians in your household: