Cannelloni is a classic Italian pasta dish that consists of large pasta tubes filled with a delicious mixture of cheese and sometimes other ingredients. This recipe focuses on Spinach and Ricotta Cannelloni, a vegetarian option that's incredibly flavorful and satisfying. Here's how to make it:

Ingredients:

For the Cannelloni:

• 14-16 cannelloni tubes
• 2 cups fresh spinach, washed and chopped
• 1 1/2 cups ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 1 1/2 cups marinara sauce (homemade or store-bought)
• 1 1/2 cups shredded mozzarella cheese

For the Bechamel Sauce:

• 2 cups milk
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• A pinch of nutmeg
• Salt and pepper to taste

Instructions:

1. Prepare the Filling:
2. In a large mixing bowl, combine the chopped spinach, ricotta cheese, grated Parmesan cheese, egg, salt, black pepper, and nutmeg. Mix everything until well combined. This will be the filling for your cannelloni.
3. Prepare the Cannelloni:
4. Preheat your oven to 375°F (190°C).
5. Take each cannelloni tube and carefully stuff it with the spinach and ricotta mixture using a spoon or a piping bag. Make sure each tube is generously filled.
6. Spread a thin layer of marinara sauce at the bottom of a baking dish. Arrange the filled cannelloni in a single layer on top of the sauce.
7. Make the Bechamel Sauce:
8. In a saucepan, melt the butter over medium heat.
9. Add the flour and stir continuously for about 2-3 minutes, or until the mixture turns a light golden color.
10. Gradually whisk in the milk to create a smooth sauce. Continue to cook and stir until the sauce thickens. Season with a pinch of nutmeg, salt, and pepper to taste.
11. Assemble and Bake:
12. Pour the bechamel sauce evenly over the stuffed cannelloni in the baking dish.
13. Sprinkle the shredded mozzarella cheese over the top.
14. Cover the baking dish with aluminum foil.
15. Bake:
16. Place the covered baking dish in the preheated oven and bake for about 25 minutes.
17. Uncover and Brown:
18. After 25 minutes, remove the aluminum foil and continue to bake for an additional 10-15 minutes or until the top is golden brown and the cannelloni are cooked through.
19. Serve:
20. Once done, remove the cannelloni from the oven and let it cool for a few minutes before serving. Garnish with fresh basil or parsley if desired.

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Enjoy your delicious Spinach and Ricotta Cannelloni! This dish is a wonderful combination of creamy and cheesy goodness, making it a perfect choice for a hearty and satisfying meal!

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