BeanScene Magazine

Serves 6
Prep time: 25min
Cooking time: 20min

Canneloni
1kg fresh ricotta cheese
4 bunches of english spinach, boiled in salted water, drained and finely chopped
1 egg
1 box of cannelloni
1 jar Barilla Ricotta Sauce
½ teaspoon ground nutmeg
100g grated Grana Padano
2 tbsp pinenuts
extra virgin olive oil

Béchamel
1L milk
60g butter
60g flour
Salt and pepper

Method for Béchamel
Add milk to a pot and bring to the boil. In a separate pot, heat the butter gently to melt. Add the flour and cook over low heat for a few minutes. Once milk is boiling, transfer a little at a time to the butter mixture, whisking at all time to prevent lumps.

Step 1 Preheat oven to 180C. Make the béchamel (see method below). Bring to boil plenty of salted water and once boiling add the cannelloni tubes and cook for 4 minutes. Drain and place on a flat surface, allowing them to cool. Keep the tubes separated to prevent pasta from sticking. DO NOT RINSE UNDER COLD WATER.	Step 2 Mix the ricotta cheese with the spinach, a little salt and pepper, nutmeg, egg and Grana Padano cheese and stir well. Using a piping bag, fill the cannelloni with the ricotta mix.	Step 3 In a large baking tray, place half of the béchamel and spread evenly. Place the cannelloni on top of it and then cover the cannelloni with the remaining béchamel.
Step 4 Add the Barilla ricotta sauce on top of it and spread evenly. Sprinkle the pinenuts on top.Bake in the oven for 20 minutes. Allow to rest for 10 minutes before serving.