Step 1
Step 1Gently 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.
Step 2
Step 2Once 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.
Step 4
Step 4In 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.
Step 5
Step 5Evenly 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.
Step 6
Step 6Add 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.
