Baked Tonnarelli

Preparation:

Preparation: Prepare a béchamel with the butter, flour and milk, then salt it, add the grated nutmeg. Season the spinach with a little butter, add salt and after 5 minutes, transfer them to the béchamel sauce. Meanwhile, cook the pasta al dente, drain it, season it with butter, parmesan cheese, ricotta into small pieces and half of the prepared sauce. Put it in a buttered baking dish, cover it with the remaining sauce and bake at 200 degrees for 15 minutes.