Cannelloni with ricotta and spinach

Ingredients for 4 servings:

• 16 cannelloni (without pre-cooking)
• 250 g leaf spinach (frozen), thawed, drained, chopped
• 250 g ricotta
• 50 g Parmesan, grated
• 1 clove(s) garlic, squeezed
• 2 dl milk
• 100 g cheese (e.g. Gruyère)
• Salt
• Pepper from the mill
• nutmeg
• Fat for the mold

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

For the filling, mix the spinach leaves, ricotta, Parmesan cheese, garlic clove, 1/2 teaspoon salt, a little ground pepper, and nutmeg and place in a piping bag without a nozzle. Fill the cannelloni with the mixture and arrange in layers in a greased, ovenproof dish with a capacity of approximately 2 liters. For the sauce, bring the milk to a boil in a pan, then reduce the heat. Add the Gruyère and stir until smooth, seasoning generously, and pour over the cannelloni. Bake in the center of an oven preheated to 220°C (425°F) for about 30 minutes. Note: Gorgonzola can also be used instead of Gruyère.