Discover the Ultimate Spinach and Ricotta Cannelloni Recipe

Ingredients

• 500 g fresh spinach
• 250 g ricotta cheese
• Zest and juice of half a lemon
• 6 basil leaves, roughly torn
• 25 g Parmesan cheese, grated
• 12 cannelloni tubes
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 garlic cloves, peeled and finely sliced
• 2 x 400 g tins chopped tomatoes
• 30 g butter
• 25 g plain flour
• 250 ml milk
• 25 g Parmesan cheese
• Pinch of nutmeg