Spinach cannelloni

Soak the texturized soybeans in warm water for 20 minutes and the cannelloni plates in another container (see the instructions on the package for the plates) and when they are ready, place them on a kitchen towel to remove the water.

Chop the garlic and sauté with 30 ml of EVOO. When the garlic is golden brown, add the thawed spinach and salt and sauté everything.

Add the well-drained texturized soybeans, fried tomato, pine nuts and raisins and fry everything together for 10-15 minutes until everything is well integrated.

Remove to a bowl and set aside

For the BECHAMEL: in a saucepan heat 45 ml of EVOO, add the flour and stir well with the whisk. When it is hot, add the milk while stirring. Once there are no lumps, season with salt and pepper and add the nutmeg.

Take the spinach mixture and fill a spoonful in each pasta plate. Do not put too much because otherwise the cannelloni will not seal well. In a bowl put fried tomato so that the cannelloni do not stick and introduce them little by little so that the filling does not come out (put the seal downwards).

Cover with the béchamel sauce and grated cheese and grill at 210-220 degrees for 10-15 minutes.