1cupspinach (cooked and well drained)(200-300 grams)
1cupricotta cheese(250 grams)
1cupfreshly grated parmesan (divided)(100 grams)
1largeegg
1-2dashespepper
¼teaspoonsalt
WHITE SAUCE
2tablespoonsbutter
2tablespoonsflour (all purpose)
¼teaspoonsalt
1-2dashespepper (if desired)
2cupsmilk(480 grams)
Instructions
Pre-heat oven to 350F (180C).
In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine.
Stuff each cannelloni tube with the ricotta mixture.
Place 1/4-1/3 cup (50-60 grams) of white sauce on the bottom of a medium/large (10 inch/27 cm rectangle) baking pan, place the stuffed cannelloni tubes on top.
Pour the remaining sauce on top and sprinkle with the remaining parmesan cheese. Bake for approximately 20 minutes, raise the temperature to 425F (225C) or broil for about 5 minutes or until golden on top, let sit 5 minutes then serve. Enjoy!
FOR THE WHITE SAUCE
In a large pot on low/medium heat melt the butter, add the salt and flour and whisk until completely smooth, slowly add the milk stirring constantly until thickened.
Notes
For Parmesan it's best to use Parmigiano Reggiano or Grana Padano. If you prefer you can use more ricotta and less spinach or vice versa.