Cannelloni with cheese and spinach

Preparation

1. In a saucepan put the butter over medium heat. When it is melted, add the flour and stir for a couple of minutes so that the flour browns well. Add the hot milk and a little salt. Lower the heat to medium-low without stopping stirring for at least 20 minutes so that the béchamel is perfect for you. Finish by adding some nutmeg and white pepper.

2. When you have the bechamel ready, add the mozzarella cheese and mix so that it melts with the heat of the bechamel. Once we have the béchamel ready, we let it rest, keeping it warm.

3. Put the cannelloni pasta to cook in a saucepan with water and two tablespoons of salt. When the water boils, add the cannelloni plates one by one so they don't stick. Lower the heat, and let the plates cook for the time indicated by the manufacturer on the box.

4. While the cannelloni pasta is cooking, we begin with the filling. In a large frying pan, toast the pine nuts and walnuts over medium heat. When they are toasted, we crush them with the help of a chopper, and we leave them reserved.

5. Put in the same pan where we have browned the pine nuts, two tablespoons of oil, the chopped onion and the garlic clove. Let everything brown and once we have it, grind it in the food processor together with the pine nuts and walnuts. Do not chop them too much because the ideal is that they remain small pieces.

6. In the same pan, put olive oil and add the fresh spinach with a little salt. Let them cook, and once you have them, put them in the blender glass and chop them. Once they are chopped, add the cream cheese and blend everything again so that the cheese and spinach mix perfectly. Leave the mixture obtained in a bowl, and add the pine nuts, walnuts, garlic and crushed onion.

7. Mix everything with the help of a spoon until the filling of our cannelloni is homogeneous.

8. Remove the plates from the cannelloni and drain them. Let them cool down a bit and spread them out on the work table. Fill each of the cannelloni with the prepared mixture, and roll up the cannelloni, leaving the seam of each of them just below so that they do not open.

9. Place the cannelloni on a baking tray, and cover them with the béchamel that we had warm. Bake at 180 degrees with the gratin mode on until the béchamel is golden.

10. You can make more and then freeze them, so you can eat them whenever you want.