Gently bring milk to the boil in a medium saucepan. In a separate saucepan, gently melt the butter. Add flour and cook over low heat for a few minutes.
Once milk is boiling, transfer a little at a time to the butter mixture, continuously whisking to prevent lumps. Bring mixture to the boil and stir continuously. Simmer for 10 minutes and adjust seasoning if desired. Pass béchamel through a sieve to remove any lumps.
TO START
Preheat oven to 180°C.
PREPARE THE FILLING
In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg and Grana Padano cheese. Using a piping bag, fill cannelloni with the ricotta mix.
ASSEMBLE THE CANNELLONI
Evenly spread half of the béchamel across the bottom of a large baking tray. Place the cannelloni on top and then cover with the remaining béchamel.
BAKE
Add the Barilla Ricotta sauce on top, spread evenly and sprinkle with pine nuts. Bake for 20 minutes, then allow to rest for 10 minutes before serving.
