Cannelloni stuffed with spinach and ricotta

What does it include?

Ingredients

• 12 plates of cannelloni (pre-cooked or normal)
• 300 g fresh spinach (or 200 g frozen, drained)
• 250 g of rib (the requesón)
• 1 egg (optional, to bind the filling)
• 40 g grated cheese (Parmesan or mix)
• 400 ml of bechamel (homemade or prepared)
• 1 small onion
• 2 cloves of garlic
• Olive oil, salt, pepper and nutmeg

How to prepare it step by step?

Preparation

1. Prepare the spinach: wash and drain the spinach. If fresh, sauté in a frying pan with 1 tablespoon of oil and 1 clove of minced garlic for 3–4 minutes until wilted. Drain well in a colander and press to remove excess liquid.
2. Chop and mix: Finely chop the cooked spinach and place in a bowl. Add ricotta, egg (if using), grated cheese, salt, pepper, and a pinch of nutmeg. Mix until homogeneous.
3. Cook plates (if applicable): If using normal plates, cook according to the package and place on a damp cloth to prevent sticking. Pre-cooked plates are ready to use.
4. Fill: Place a tablespoon and a half of the filling in the center of each plate and roll to form a cannelloni. Place seam side down in an oven-safe dish.
5. Cover with bechamel: Evenly cover the dish with hot bechamel and sprinkle with grated cheese.
6. Gratinate: Preheat the oven to 200°C and gratinate for 12–15 minutes until golden and bubbly.
7. Rest and serve: Let rest for 5 minutes before serving to set. Serve hot with a green salad if desired.