Spinach Cannelloni with Béchamel Sauce

Instructions

• • Preheat your oven to 180°C
  • In a bowl, mix spinach, ricotta and feta and season with pepper
  • Using a teaspoon or a disposable icing bag, fill the cannelloni tubes with the spinach and ricotta mix
  • Pour half of the tomato sauce in a large ovenproof baking dish, and place the cannelloni tubes in a single layer
  • Pour over the remaining remaining tomato sauce, and top off with béchamel sauce. Sprinkle with parmesan
  • Bake for 30 minutes or until the pasta is tender and the top is golden brown