Cannelloni with Ricotta and Spinach

Thaw the spinach cubes and drain them. In a bowl combine the spinach, ricotta, half of the parmesan, olive oil, a little nutmeg (grated) and black pepper (ground). Spread 3 tbsp of the béchamel over the bottom of a baking dish, arrange the cannelloni filled with the spinach filling, cover them with béchamel and grated parmesan and bake in a preheated oven at 200°C for 30 minutes.