Ingredients: For the cannelloni

18 cannelloni tubes

2 tbsp of vegetarian Parmesan-style cheese



For the béchamel sauce

85g butter

85g plain flour

50ml milk

pinch of nutmeg



For the tomato sauce

4 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, finely chopped

1 x 400g can Cirio chopped tomatoes

6 basil leaves, torn



For the filling

500g cooked spinach

300g ricotta

2 tbsp vegetarian Parmesan-style cheese

1 free-range egg, beaten

salt and pepper to taste