Ricotta and Spinach Cannelloni

Bring 2000 ml of water to a boil, season with salt, add 12 cannelloni tubes and cook for 1 minute until pliable. Drain and lay them out separately.

Sauté the spinach in 15 ml of olive oil with salt for 5 minutes, covered, until wilted. Let cool, squeeze out the liquid well and chop finely.

Combine the ricotta, egg, 30 g grated Parmesan, spinach, black pepper and nutmeg into a smooth filling.

For the tomato sauce, simmer the tomato pulp with 15 ml of olive oil and salt for 5–6 minutes until slightly thickened.

For the béchamel, melt the butter, stir in the flour and cook, stirring, for 1–2 minutes. Pour in the warm milk in a thin stream, whisking constantly; cook over medium heat for 5–6 minutes until thickened, then season with salt and nutmeg.

Fill the cannelloni with the ricotta and spinach mixture using a spoon or piping bag.

Spread some of the tomato sauce and béchamel on the bottom of a baking dish, arrange the cannelloni in a single layer, cover with the remaining sauces and sprinkle with Parmesan.

Bake in a preheated 180°C oven for 30 minutes, until the pasta is tender and the top is golden brown. Let the dish rest for 5 minutes before serving.