Recipe for Ricotta and Spinach Cannelloni

Wash and cook the spinach in lightly salted boiling water for 5 minutes. Drain well, ensuring no cooking water remains. Blend them. Add the ricotta, half of the grated cheese, and season with salt and pepper.

In a baking dish, place a layer of melted cheese at the bottom. Take the cannelloni and fill them one by one with ricotta cream. I did it with a small spoon, which was not easy. I recommend using a piping bag.

To finish, place your cannelloni side by side. Add a layer of melted cheese. Sprinkle with grated parmesan and drizzle with olive oil. Bake in the oven at 200°C for 25 minutes and 5 minutes under the broiler to gratin. Serve warm...