Cannelloni Ricotta Spinach

Preheat the oven to 200 degrees.

Crush 2 cloves of garlic. Put some olive oil in a large pan and sauté the garlic in it. Add the spinach, lower the heat and let it gently shrink while stirring frequently.

Put the spinach in a colander and let cool.

Make a béchamel sauce. Melt the butter in a pan. Add the flour, keep stirring until you smell the scent of cookies. Add the milk little by little while continuing to stir until you get the desired consistency. Season with salt, pepper and nutmeg.

Meanwhile, the spinach has cooled. Wring well with your hands to remove as much moisture as possible. Then chop finely.

Finally, mix the spinach in a bowl along with 1 egg, 250g ricotta and a handful of Parmesan cheese. Season with salt & pepper.

Take a baking dish, put half of the Elvea Tradizionale on the bottom. Put the ricotta mixture in a piping bag (or plain plastic bag), fill the cannelloni with the mixture and place them on top of the tomato sauce. 💡 Tip: leave some space between the cannelloni, they still expand a bit as they cook in the oven.

On top of the cannelloni, put the rest of the tomato sauce and some bechamel. Top with Parmesan cheese and bake in the oven for +- 30 minutes (or do whatever the cannelloni package tells you).