Barilla Pasta Canelloni N88 250GR

Store in a cool and dry place, away from the sunlight

1) For the béchamel, melt the butter in a pan, add the flour and all the (hot) milk. Beat over the heat with a whisk until it boils, adding salt and nutmeg to taste. 2) Cook the spinach in salted boiling water and chop roughly. 3) Brown the onion in a pan then add the spinach and ricotta and cook for a further minute, then remove from the heat and add salt, pepper and Parmigiano-Reggiano. 4) Fill the Cannelloni with the filling using a spoon or piping Bag. 5) Spread a layer of béchamel in a buttered dish and lay the Cannelloni Emiliani on top cover with the remaining béchamel and a sprinkling of Parmigiano Reggiano. 6) Bake at 190° for 30 min. Remove and allow to rest for 10' before serving.