- 250gr cannelloni
- 250gr ricotta
- 200gr spinach
- 350gr ragù
- 500gr bechamel
- Parmigiano Reggiano
- Salt & pepper
Clean and blanch the spinach in salted boiling water for 2 min, drain and squeeze them.
In a bowl stir the ricotta cheese, the cooled spinach and a pinch of salt.
With the help of a pastry bag, fill the cannelloni.
In a baking pan, create a base with a couple of spoons of bechamel, then lay all the cannelloni.
Cover them with 4-5 spoons of bechamel, the ragù Bolognese sauce and a generous sprinkle of grated Parmigiano Reggiano.
Cook in preheated oven at 180° for 35-40 min.