Cannelloni alla béchamel

Preparation:

Preparation: Boil the spinach, drain it, pass it through the mill. Chop the meat and ham. Mix meat, ham and spinach, add two tablespoons of grated cheese, mix with the egg, season with salt and pepper. Prepare the pasta. Roll out the dough and cut it into large rectangles. Make a slightly fluid béchamel sauce. In the meantime, boil a few rectangles of pasta at a time in plenty of boiling salted water for about 6-7 minutes. Drain them on a wet and wrung out kitchen towel. On each rectangle put a little filling and a little béchamel and roll up. Line up the cannelloni in a buttered baking dish, cover them with a thin layer of béchamel, sprinkle the surface with a few knobs of butter. Grate in the oven at 200 degrees for 20 minutes. Remove, leave to rest for 5 minutes. Accompanying wines: Lambrusco Di Sorbara DOC, Cesanese Di Affile “Amabile” DOC, Lizzano Rosso “Young and Sparkling” DOC.