Cannelloni – Filled Pasta

mix a quarter of the bechamel sauce with neatly the cheeses, nutmeg and the egg. Squeeze the spinach thoroughly and stir it with the cheese sauce.

Spread some of this filling evenly on a pasta rectangle, roll it up and shape it in a gratin dish. Repeat until the rectangles are used up.

Carefully cover with the remaining bechamel sauce, cover and place in the stove until the dish is warmed through (1/2 to 3/4 hour).

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