One of our favourites.  A dish that even my spinach hating father ate and liked. Shockin’!!!

For the stuffing I use a bag of fresh spinach, thrown on a melted butter with some crushed garlic, quickly wilted, on that the whole ricotta, one egg, a good handful of parmesan and lots of seasoning, not forgetting the nutmeg.

I never use the ready, dry canelloni to be stuffed, I use lasagne sheets, I find them easier to play with and softer. It’s good to soften the pasta sheets in hot water for a few minutes, they are easier to roll into canelloni. While that’s happening, quickly make the bechamel – as described in Lasagne post, again plenty of nutmeg.

I like to put some easy, basic tomato sauce on the bottom of my baking dish, the dish can be made with bechamel only, but I like the contrast, so extra 5 minutes work pays off. Some passata, a bit of oregano, nothing complicated, as long as there is tomato in there.

Rolled canelloni are placed on the tomato sauce, then baked under bechamel until slightly brown. Excellent dish for any vegetarian friends.