Baked cannelloni filled with spinach and ricotta, layered with smooth béchamel, tomato sauce, mozzarella, and Parmesan. The filling stays creamy yet structured, the pasta turns tender, and the top bakes golden. A generous family-style dish made for bringing straight to the table.
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Preheat the oven to 190°C. Heat the olive oil in a skillet, add the chopped garlic, and cook for 30 seconds. Add the spinach and sauté for 3 to 4 minutes, until wilted. Transfer to a colander, let it cool slightly, squeeze out as much liquid as possible, then chop it.
In a bowl, combine the spinach with the ricotta, egg, half the Parmesan, 35% of the salt, half the black pepper, and 40% of the nutmeg. Mix just until the filling is creamy, cohesive, and easy to portion, without beating it into a paste.
Melt the unsalted butter in a saucepan over medium-low heat. Add the flour and cook for 1 minute, whisking, without letting it darken. Gradually add the fresh milk while whisking and cook for 6 to 8 minutes, until the béchamel is smooth and pourable, coating the spoon without becoming pasty. Season with the remaining salt, pepper, and nutmeg.
Spread the tomato sauce over the bottom of the baking dish. Fill the cannelloni pasta with the spinach-ricotta mixture without packing it too tightly, and arrange the cannelloni in a single layer. Cover all the pasta with the béchamel, including the ends, so it cooks evenly and does not dry out.
Scatter the mozzarella and remaining Parmesan over the top. Bake at 190°C for 25 to 30 minutes, until the pasta is tender when pierced and the surface is golden and bubbling. Remove from the oven and rest for 5 minutes before serving so the filling settles without losing its creaminess.
