It's a recipe for wonderful.
RECIPE:
Barilla Cannelloni filled with spinach and ricotta
Serves: 6
Preparation time: 30 min
Cooking time: 20 min


Ingredients:
1 box Barilla Cannelloni
1 jar Barilla Ricotta sauce
800g fresh ricotta cheese
4 bunches of English spinach, boiled in salted water, drained and finely chopped
1 egg Extra Virgin Olive oil
1⁄4 teaspoon ground nutmeg
50g grated Parmigiano Regiano
2 tbs pine nuts

Béchamel:
1L milk
50g butter
50g flour
Salt and pepper, to taste

Method for Béchamel:
1. Gently bring milk to the boil. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.

2. Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.

To prepare the cannelloni:
1. In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg and Grana Padano cheese. Fill cannelloni with the ricotta mix.

2. Evenly spread half of the béchamel across the bottom of a large baking tray. Place the cannelloni on top and then cover with the remaining béchamel.

3. Add the Barilla Ricotta sauce on top, spread evenly and sprinkle with pine nuts. Bake for 20 minutes, then allow to rest for 10 minutes before serving.

Chef's tip - use a piping bag for easy filling

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