Cannelloni with Spinach and Ricotta

Instructions

1. For the béchamel sauce, melt the butter in a pot.
2. Slowly stir in the flour with a whisk, cook briefly and add the warmed milk.
3. Cook for a few minutes while stirring and add salt and nutmeg to taste.
4. Wash and drain the spinach and cook on a high heat in a saucepan with 1 tsp of olive oil until it falls apart.
5. Leave the spinach to cool and cut into small pieces.
6. Dice the onion and cook in a saucepand with a bit of oil.
7. Mash the ricotta with a fork, add the spinach and cook everything for 1 minute.
8. Add half the Parmesan and season with salt and pepper.
9. Stuff the cannelloni with the filling and lay in a greased oven dish.
10. Pour the béchamel sauce and the rest of the cheese over the top.
11. Preheat the oven to 190°C, 375°F or gas 5 and bake the cannelloni for 25-30 min., checking that it doesn't burn.
12. Garnish with basil leaves to serve.