Creamy Spinach and Ricotta Stuffed Cannelloni

Prepare the Filling

1. 1If using fresh spinach, wash and wilt it in a pan. Drain thoroughly and squeeze out excess water. Chop finely.
2. 2In a large bowl, combine the chopped spinach, ricotta cheese, 2oz grated Parmesan cheese, 1/4 tsp nutmeg, and the egg.
3. 3Season with salt and freshly ground black pepper to taste. Mix well until everything is evenly combined.

Make the Béchamel Sauce

1. 1Melt the butter in a medium saucepan over medium heat.
2. 2Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux. Do not let it brown.
3. 3Gradually whisk in the warm milk, a little at a time, ensuring no lumps form. Bring to a simmer, stirring continuously.
4. 4Cook for 5-8 minutes, or until the sauce has thickened enough to coat the back of a spoon. Stir in the pinch of nutmeg.
5. 5Season the béchamel sauce with salt and white pepper to taste.

Assemble and Bake

1. 1Preheat your oven to 180°C (350°F).
2. 2If using uncooked cannelloni, cook them according to package directions until al dente. Drain and rinse with cold water.
3. 3Stuff the cannelloni tubes generously with the spinach and ricotta filling. A piping bag can be helpful for this step.
4. 4Pour about half of the béchamel sauce into the bottom of a baking dish and spread it evenly.
5. 5Arrange the stuffed cannelloni tubes in a single layer over the béchamel sauce in the baking dish.
6. 6Pour the remaining béchamel sauce over the top of the cannelloni, ensuring they are well covered.
7. 7Sprinkle the top with extra grated Parmesan cheese.
8. 8Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the top is golden brown.
9. 9Let it rest for a few minutes before serving.