Spinach and tuna cannelloni

Boil the spinach and eggs separately. Drain the spinach very well and set both eggs and spinach aside.

In the meantime, cover with crushed tomato the bottom of the tray in which the cannelloni will be placed, and prepare the sofrito: in a frying pan with EVOO add the onion and the finely chopped garlic, and cook over low heat for about 10 minutes or until transparent.

While the sauce is cooking, cook the cannelloni or lasagna sheets according to instructions (I like to make fresh pasta, but I use the sheets when I don't have time).

Add the well-drained spinach, the drained tuna and cook for a couple of minutes more. Remove from the heat and add the chopped egg. Mix everything well and let it cool a little. It can be seasoned with salt and pepper to taste, but keep in mind that the tuna already provides a salty touch.

Arrange the pasta sheets comfortably for stuffing. With the help of a spoon, take a portion of the mixture and carefully wrap it in the pasta. Once rolled, place the cannelloni on the tomato with the opening facing down.

Once all the cannelloni are done and placed in the baking dish, prepare the béchamel sauce, although this can be prepared at any previous waiting time. If it is done at the end, preheat the oven to 180°C at this time, if it is done before, preheat the oven at the beginning of wrapping the cannelloni. To manage the times well.

For the béchamel sauce, in a saucepan with a little unsalted butter or AOVE, toast the flour to be used, add a little milk and stir until it thickens. You can correct the flour or milk to taste until you reach the desired quantity and texture. Once we have it, add salt, pepper, nutmeg and Grana padano to taste.

Cover the cannelloni with the bechamel sauce, add grated Mozzarella and gratinate with heat only on top for about 5 minutes or depending on the oven. Remove from the oven when the cheese is toasted, NOT BURNED! Let stand a few minutes and enjoy! They are really delicious :)

Bo proveito!