Artisanal Crepe Cannelloni with Spinach and Two Cheeses

Instructions

1. 1
   Blanch the spinach in boiling water for 1 minute, transfer it to ice water, drain it thoroughly, squeeze it and chop it finely.
2. 2
   In a large bowl, mix the chopped spinach with the ricotta cheese, half of the Parmesan, salt, pepper and nutmeg.
3. 3
   Spread out a crepe, place a couple of tablespoons of the spinach filling on one end and roll it into a cylinder.
4. 4
   Repeat the process with all the crepes until the filling is finished.
5. 5
   Preheat the oven to 200°C.
6. 6
   On the bottom of a baking dish, spread a thin layer of pomodoro sauce and one of white sauce.
7. 7
   Arrange the crepe cannelloni next to each other, without crowding them.
8. 8
   Cover the cannelloni, alternating generous strips of pomodoro sauce and white sauce on top.
9. 9
   Cover the entire surface with the mozzarella cheese and the remaining Parmesan.
10. 10
    Bake for 25 minutes, then turn on the broiler for 5 more minutes until the cheese crust is golden and bubbly.
11. 11
    Let them rest for 10 minutes before cutting and serving so they keep their shape.