Cannelloni Verdi a la Bolognese

Published on August 8, 2011

Cannelloni Verdi a la Bolognese

Spinach Crepes

Ingredients
Instructions

Put all ingredients  in blender and process until smooth. Let rest 2 hours in the refrigerator. Use 7 inch crepe pan to make 16 crepes.

Filling

Ingredients
Instructions

Saute onion in butter until translucent. Mix all filling ingredients together. Make 16 cannelloni by forming a 1 ” log in the middle of crepes and bringing up each side over the filling.

Tomato Sauce

Ingredients
Instructions

Combine all ingredients and simmer 10 minutes.

Mornay Sauce

Ingredients
Instructions

In a heavy saucepan melt butter, add flour and cook for 1 minute. Add milk and cream. Stir until thick. Remove from heat and  add nutmeg, salt, pepper and cheese. Pour into food processor and blend until smooth about 10 seconds.

Assembly

Spread tomato sauce on the bottom of a 9″by 13″ au gratin. Place filled crepes in rows on sauce. Top with mornay sauce. Sprinkle with parmesan and dot with butter. Bake in a 350 degree oven for 25 minutes. Let rest 5 minutes before serving.

Cannelloni Verdi a la Bolognese
spinach and flowersgarlic
yellow onionsIMG_9680rosemary in planter box