Cannelloni with Ham and Spinach Filling

For the cannelloni, defrost the spinach leaves and cut into small pieces. Cut the ham into cubes and mix with ricotta together with spinach and parmesan – season with salt and pepper.

Pour the filling into a piping bag and fill the cannelloni with it. Then place them in a greased baking dish.

For the bechamel sauce, heat butter in a saucepan, add flour, stir and pour in milk – season with salt, pepper and nutmeg. Spread sauce evenly on cannelloni.

Grate the Parmesan cheese and sprinkle it on the cannelloni. Bake in the oven at 170 °C for about 30 minutes.

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