Ricotta and spinach cannelloni

Preparazione

• 1

  Melt butter in a large pot for 45 seconds.

• 2

  Add flour and stir.

• 3

  Add milk, salt, pepper and nutmeg.

• 4

  Bring to the boil, reduce heat and cook 5 minutes stirring.

• 5

  In a pan fry garlic, add spinach and cook until soft.

• 6

  Chop spinach, add ricotta, salt and pepper and mix well.

• 7

  Boil cannelloni in salted water, drain and cool in cold water.

• 8

  Fill cannelloni with ricotta mixture.

• 9

  Place cannelloni in baking tray and cover with béchamel.

• 10

  Sprinkle with parmesan and bake 20–25 minutes.