To start preparing this cannelloni with spinach recipe, the first thing to do is cook the spinach. Put a saucepan with water on the fire, add a little salt and when the water is boiling, add the spinach washed without stems. Cook for ten minutes, then drain in a colander and cut with the help of a knife.
When the spinach is ready, set aside. Now is the time to boil the leaves of the pasta for cannelloni.
Following the same procedure, place a large saucepan of water on the fire, add a pinch of salt and a splash of olive oil, put in the pasta sheets and stir from time to time with a wooden spoon to prevent them from sticking or breaking.
Enough with 8 or 10 minutes of cooking, although it is necessary to check the time indicated on the packaging. They are removed from the saucepan when soft, drained and carefully placed on the work surface.
The next stage is to prepare the filling for the spinach-based cannelloni. First the garlic cloves are peeled and chopped, then sautéed in a frying pan with a little olive oil.
When the it It is slightly browned, add the peeled pine nuts and wait for them to toast a little. Take the spinach that has been reserved, mix with the previous ingredients in the pan and add a little black pepper. It is stirred with a spoon so that the spinach takes taste.
Now 100 milliliters of bechamel to the spinach so that the filling of the cannelloni is juicy, and the amount of salt to your liking. Stir the mixture and cook over low heat until thickened.
When the filling of the cannelloni It is ready, it is distributed on each one of the pasta sheets for cannelloni with a spoon, and each tube is rolled up taking care not to break.
To finish, simply place the cannelloni on a baking sheet and pour the rest of the salsa bechamel and grated cheese. Put in the oven for 20 minutes at a temperature of 180 degrees.