Leek, spinach and ricotta cannelloni

For the bechamel

In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and stir until smooth. Over medium heat, cook until the mixture turns a light golden.

In another pot, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, stirring constantly, then remove from heat. Season with salt and nutmeg, and set aside until ready to use.

Makes about 4 cups

The cannelloni and the filling

Wash leeks, keeping only the tender white parts, and finely chop. Heat olive oil in a pan and lightly fry leeks and garlic until soft, taking care not to let them color, add the chopped spinach and parsley and let all the liquid evaporate. Let this mix cool and then mix in a bowl with ricotta and Parmesan.

Season to taste.

Cook the pasta in boiling, salted water. Place cooked cannelloni on wet paper towels. Spoon ricotta mixture on each cannelloni.

Spoon some bechamel sauce on bottom of a baking dish. Arrange cannelloni in the dish and spread one the rest of the sauce on top. Season and bake in a preheated oven at 180C for 15 minutes. Serve straight from oven with more grated Parmesan.