Cannelloni with spinach and ricotta

Ingredients for 4 servings:

• 12 cannelloni
• 600 g leaf spinach (frozen)
• 1 small onion(s), red
• 1 garlic clove(s), squeezed
• 20 g butter
• 250 g ricotta
• salt and pepper
• nutmeg
• 50 g Parmesan, freshly grated
• Butter for the mold
• 300 ml milk
• 25 g butter
• 25 g flour
• salt and pepper
• nutmeg
• some vegetable broth, instant

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Thaw the spinach leaves (preferably the day before). Dice the onion and sauté in a pan with butter until translucent, then add the thawed spinach leaves and the crushed garlic clove and fry for a few minutes. Place the ricotta in a separate bowl and add the cooked spinach leaves. Season with salt, pepper, nutmeg, and 1 heaped teaspoon of grated Parmesan cheese, and mix well. Now fill the cannelloni with the mixture. I find this works best with a small, long-handled spoon, but you can also try a piping bag with a large nozzle. Place the filled cannelloni next to each other in a buttered baking dish. There will probably be some spinach and ricotta filling left over; spread this over the first row of cannelloni and place another row of rolls on top. For the béchamel sauce, melt the butter, add the flour, and sauté lightly. Add the milk a sip at a time until all the milk is in the pan, stirring continuously until lump-free. Season to taste. Finally, drizzle the béchamel sauce over the cannelloni, then scatter the 50g of Parmesan cheese over the sauce. Bake everything in a preheated oven at 200°C for about 30 minutes. Serve immediately.