Planning your meals for the week? Try this Traverse City dinner idea for canneloni gratin by Bistro Foufou’s Chef Guillaume. Your family will love it!
This Northern Michigan recipe was originally published in the February 2016 issue of Traverse, Northern Michigan’s Magazine.
Canneloni Gratin
Serves 8
Ingredients:
For the béchamel sauce
- 5 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 4 cups milk
- 2 teaspoons salt
- 1/2 teaspoon freshly grated nutmeg
Directions:
For the béchamel sauce
In a medium saucepan, melt the butter over medium-low heat, add the flour and whisk until smooth. Increase heat to medium and cook, whisking occasionally, until the mixture turns light golden, about 6 to 7 minutes.
Meanwhile heat the milk in a medium saucepan until just boiling, remove from heat. Add hot milk to the butter mixture 1 cup at a time, whisking constantly, until smooth. Bring mixture to a boil and cook for 10 minutes, stirring constantly. Remove from heat and season with salt and nutmeg.
Ingredients:
For the canneloni
- 32 6-by-4-inch pasta sheets, pre-cooked
- 2 tablespoons olive oil
- 2 shallots, chopped
- 20 ounces baby spinach, chopped
- 5 cloves garlic, chopped
- 1/2 cup dry white wine
- 8 ounces feta cheese, crumbled
- Salt & pepper to taste
- 1 pound Emmenthaler cheese, grated
- 4 cups béchamel sauce
Directions:
For the canneloni
Preheat oven to 400 degrees. Cook the pasta sheets in boiling salted water until al dente. Drain, cool in ice water, pat dry and set aside.
Heat olive oil in a sauté pan over medium heat, add shallots and cook for 5 minutes. Add the spinach, garlic, and white wine, cook for an additional 30 seconds and remove from heat. Transfer spinach mixture to a mixing bowl, allow to cool, drain liquid, add the feta, season liberally with salt and pepper and toss to combine.
Lay out the pre-cooked, pasta sheets, spread 2 to 3 tablespoons of spinach mixture length- wise along one edge and roll into a cylinder. Place the rolled cannelonis in large, lightly oiled casserole dish, cover with béchamel sauce, top with Emmenthaler cheese and bake for 10 to 15 minutes.
For the full dish on winter comfort, check out the feature article “Bistro Foufou Chef Guillaume Shares Gratin Recipes.” Also, try his recipe for cauliflower gratin.
More Northern Michigan Food & Drink
45 North Wine with Homemade Tomato Basil Soup
Idyll Farms Cheese Recognized by Food & Wine Magazine
Northern Michigan White Wines for Winter
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