Cannelloni Ricotta e Spinaci

Ingredients

Quantities are for one portion.

• 20 gparmesan cheese, grated
• 100 mlwhole milk
• salt and pepper to taste
• 50 gdry cannelloni tubes
• 150 gcanned diced tomatoes
• 10 gbutter
• 1egg
• 100 gricotta cheese
• 10 gplain flour
• 100 gfresh spinach

Method

1. Preheat the oven. Blanch the spinach in boiling water, then squeeze out all excess moisture and chop finely.
2. In a bowl, mix the chopped spinach, ricotta cheese, beaten egg, salt, and pepper. Use this mixture to fill the dry cannelloni tubes.
3. Heat the canned diced tomatoes in a pot with a pinch of salt. Pour a thin layer into the bottom of a baking dish.
4. Arrange the filled cannelloni tubes in a single layer over the tomatoes, then pour the rest of the tomato sauce over them.
5. In a small pan, melt the butter and whisk in the flour. Gradually whisk in the milk to form a béchamel sauce. Add a pinch of salt.
6. Ladle the béchamel sauce over the tomato layer, covering the cannelloni. Sprinkle with parmesan cheese.
7. Bake until the pasta is tender and the top is bubbling and golden.