Preparation time : 25 min
Cooking time : 30 min
Peel the garlic cloves and cut them into very fine cubes. Fry in an oiled pan.
Add the fresh spinach and sauté for ten minutes.
Lightly mix the spinach then add the ricotta and 50 g of parmesan. Mix everything together and season.
Then fill Le Tube with a verrine nozzle and set the position to 5 cl (50 ml).
Make the béchamel by melting the butter in a saucepan. Off the heat, add the flour all at once and stir vigorously with a whisk.
Then gradually add the milk and continue whisking until the mixture thickens. Season with salt, pepper and nutmeg.
Preheat the oven to 180°C.
Garnish the cannelloni rolls with the mixture in Le Tube.
Cover the bottom of a gratin dish with a layer of béchamel then arrange the cannelloni in the dish.
Cover with the rest of the béchamel then sprinkle with the remaining parmesan.
Bake for 40 minutes.