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Wash and steam or sauté the fresh spinach until wilted. Drain well and chop finely.
In a large bowl, combine ricotta, chopped spinach, egg, parmesan, nutmeg, and salt. Mix until smooth and well combined.
Make the Béchamel Sauce:
In a saucepan, melt the butter over medium heat.
Stir in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually add the milk while whisking continuously to avoid lumps.
Cook until the sauce thickens, then season with salt. Remove from heat.
Cook the Cannelloni:
Pre-cook the dry cannelloni tubes in boiling salted water for 3-4 minutes (they should be slightly undercooked). Drain carefully.
Assemble the Dish:
Preheat your oven to 180°C (350°F).
Fill each cannelloni tube with the ricotta-spinach mixture using a spoon or piping bag.
Spread a layer of béchamel sauce on the bottom of a baking dish.
Arrange the filled cannelloni tubes in the dish.
Pour the remaining béchamel sauce over the top.
Sprinkle extra parmesan cheese on top.
Bake:
Bake for 30-35 minutes, until the top is golden and bubbling.
Serve:
Let cool slightly before serving. Garnish with fresh herbs if desired.
Serving and Storage Tips:
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