Ingredients (serves 4-6):

• 500g Cannelloni
• 300g fresh spinach leaves
• 250g peeled tomatoes
• 250g strained cottage cheese
• 200g ham
• 80 g parmesan
• 3 cloves of garlic
• 1 egg
• 1 onion
• 1 bay leaf
• 10 tbsp of high quality olive oil
• salt and pepper
  
  For the béchamel:
• 1 l milk
• 30g butter
• 5 tbsp flour
• pinch of nutmeg

Make the béchamel from the butter and flour in a large saucepan, gradually adding milk while continually stirring. Add salt and nutmeg to taste.

Method:

To make the sauce, firstly fry the finely chopped onion in oil. Add the peeled tomatoes, a bay leaf and salt and pepper. Begin to make the pasta filling – simmer the fine slices of garlic in oil. add the rinsed spinach leaves and simmer further for a few minutes. Once cooled, add the ham cut into cubes, cottage cheese, salt and egg. Using a spoon, fill the Cannelloni with the spinach. Put a couple of tablespoons of the tomato sauce and béchamel into a baking dish. Arrange the Cannelloni tubes in a row making two layers, covering each layer with tomato sauce and a couple of tablespoons of béchamel. Sprinkle grated parmesan over the final layer and cover with aluminium foil. Bake in a preheated oven at 180°C on the hot-air program for about 45 minutes. Remove the aluminium foil for the final 10 minutes and complete the baking process under the grill with ventilation program.