Single-serve baked meat cannelloni

Ingredients

For 1 serving

• Egg pasta50 g
• Lean ground beef80 g
• Spinach50 g
• Tomato passata120 g
• Reduced-fat milk80 ml
• All-purpose flour6 g
• Parmigiano Reggiano10 g
• Saltto taste

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 190 °C (conventional). Wash and dry the spinach and chop it finely.
2. Brown the lean beef mince in a non-stick pan over medium-high heat with the spinach and a pinch of salt for 8 minutes, breaking it up, until the meat is no longer pink and the pan is dry; off the heat, stir in half the grated Parmigiano Reggiano.
3. In a small pan whisk the flour into the cold milk with a pinch of salt and cook over medium heat, whisking, for 3–4 minutes, until the sauce thickens.
4. Bring a small pan of salted water to the boil and blanch the egg pasta sheets for one minute; drain and lay them on a tea towel. Spread the filling along one edge of each sheet and roll them up.
5. Spread the tomato passata, lightly salted, over the bottom of a cocotte, lay the cannelloni seam side down and cover with the white sauce and the remaining Parmigiano.
6. Bake at 190 °C for 25 minutes, until the top is browned and the sauce bubbles at the edges; rest for 5 minutes before serving.