Cannelloni under beschamel sauce with ricotta and spinach

4 servings
50 min

My cannelloni do not require pre-boiling. It is necessary before you read it on the package.

Let's make Beschamel sauce. In a small saucepan, melt the butter (60g), add the flour (60g) and stir vigorously, pour in the hot milk (0. 5L), season with nutmeg and salt to taste. Bring to boiling point and remove from the heat.

And now we will deal with the filling. Boil the spinach in boiling water for 1 minutes, squeeze and roughly chop.

Fry onions in olive oil until golden, add spinach and ricotta. Mix. Reduce the heat, add salt and pepper to taste. Add 2/3 of grated Parmesan. Remove from fire.

Fill cannelloni with prepared filling. To do this, put the filling in a bag, cut off one of the corners. It will turn out something like an impromptu pastry bag. It seems to me that this is one of the most convenient ways to start cannelloni. However, you can fill them with a small spoon, a confectionery syringe or in any other way.

Put 1/3 of Beschamel sauce on an oiled form (I have glass). Stuffed cannelloni on top.

Pour over the remaining sauce and sprinkle over the grated Parmesan cheese (what's left). Bake for 30 minutes at a temperature of 180 degrees (focus on your oven).

Get out of the oven and leave for 10 minutes. We got such a beauty!

All that remains is to spread the cannelloni on plates and call your household. This dish is very beautiful and appetising, so it always looks great on the festive table. Treat your loved ones, make cannelloni with ricotta and spinach. Believe me, this delicious dish will appeal to everyone without exception. Have a pleasant appetite!