Ricotta and spinach cannelloni with tomato and béchamel

Method

1. If preparing both original and lighter portions, set aside the ingredients and quantities specified for the lighter portions; the remainder is for the original portions. Prepare the two versions separately whenever their cooking or seasoning differs. Quantities given for the whole preparation are divided between the separate containers, not repeated in each one. Put the frozen spinach in a saucepan with 50 g water, cover and cook over a medium heat for 8–10 minutes, stirring twice, until completely thawed. Drain in a colander, let cool slightly, then squeeze firmly to remove the water. Chop finely and mix with the ricotta, 25 g Parmesan, 1 g salt, half the nutmeg and the pepper.
2. Heat 10 g oil in a saucepan, lightly colour the garlic over a medium heat for 30 seconds, then add the passata, 100 g water and 2 g salt. Simmer for 8 minutes, then add the torn basil. Keep the sauce fluid, as the dried pasta needs to absorb it.
3. Preheat the oven to 190°C conventional. Melt the butter in a saucepan over a medium-low heat. Add the flour and stir for 1 minute without colouring. Add the milk in four stages, whisking vigorously each time, then cook for 4–5 minutes, stirring, until the béchamel is smooth and lightly coats a spoon. Stir in 2 g salt and the remaining nutmeg.
4. Use the remaining 5 g oil to grease one or more dishes that hold the tubes in a single layer (reference size: 22 × 28 cm for two portions). Spread one-third of the tomato sauce and one-quarter of the béchamel over the bottom. Put the filling in a piping bag without a nozzle, or a food bag with a small corner snipped off. Fill the tubes from both ends, leaving no air pockets and without pressing so hard that they split.
5. Arrange the tubes in a single layer with a small gap between them. Cover with all the remaining tomato sauce, then the remaining béchamel, making sure the ends are well covered. Sprinkle with 40 g Parmesan and cover the dish with foil, keeping it clear of the cheese.
6. Bake on the middle shelf for 30 minutes, remove the foil and bake for another 15–20 minutes: the sauce should bubble around the edges, the top should be golden and a knife should pass easily through a tube. If the pasta still resists, cover again and cook for another 5–10 minutes. Leave to rest for 10 minutes before serving so the filling and sauce hold together.

Variants and their steps remain below the recipe.