Instructions: Spinach and ricotta cannelloni pasta

• Clean the spinach. Blanch it in boiling salted water for 3-4 minutes, drain and set aside to cool down. With your hands squeeze the spinach to eliminate the excess of water then chop roughly.
• In a bowl mix the spinach with ricotta, egg, salt and pepper.
  
• Take squared or rectangular baking tray and spread a layer of béchamel sauce on the bottom. Helping yourself with the handle of a fork or spoon fill about 12 dried cannelloni tubes until you have used all the stuffing and place them in the baking tray.
  
• Leave small gaps between the tubes.
  
• Cover the cannelloni with the rest of the sauce and sprinkle with grated Parmesan.
  
• Cover baking tray with aluminum foil and bake in preheated oven at 200° C according to the manufacturer’s cooking time. Generally 25 – 35 minutes.
  
• Remove the aluminum foil and continue baking for another 5 – 10 minutes until the surface is golden brown. Remove the pan from the oven and let rest for at least 10 minutes before serving.