Instructions

1. With the quantities of ingredients provided, prepare the béchamel sauce.
   
2. Clean the spinach. Heat a high-sided pan, add the spinach with a few tablespoons of water, and cook over medium heat, stirring occasionally and adding more water if necessary to prevent burning.
   
3. When the spinach is cooked, let it cool, squeeze out the excess water, chop it coarsely, and place it in a large bowl.
   
4. In a small bowl, lightly beat the egg and add it to the spinach. Also add the ricotta, grated Parmesan, salt, pepper, and nutmeg. Mix well.
   
5. Butter a baking dish and cover the bottom with a bit of béchamel sauce.
   
6. Using a piping bag or a spoon, fill the cannelloni with the spinach mixture and place them in the dish.
   
7. Pour the remaining béchamel sauce over the cannelloni, sprinkle with grated Parmesan, and bake in a preheated oven at 180°C/350°F for 35 minutes (160°C/320°F for 30-32 minutes if using a ventilated oven).