Cannelloni with spinach and ricotta

These baked cannelloni stuffed with spinach and ricotta in bechamel sauce are delicious and also easy to prepare!

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Ingredients for 6 servings:

1 package of 226 g manicotti shells (Barilla)
200g grated whole milk mozzarella (divided in two)
400 g fresh whole milk ricotta
400 g fresh spinach or a packet (300 g) frozen
(spinach must be defrosted, squeezed and chopped)
1 fresh egg
1 tablespoon olive oil
2 cloves of garlic
100 g grated parmesan (divided in two)
Salt and pepper to taste

Ingredients for the bechamel:
Ingredients for a liter of milk
80 grams of flour
80 grams of butter
1 liter of whole milk
1 dried bay leaf
Salt, pepper, nutmeg

Or...
Ingredients for half a liter of milk
40 grams of flour
40 grams of butter
1/2 liter of whole milk
1/2 dried bay leaf
Salt, pepper, nutmeg

Instructions:
Preheat the oven to 180°C.
Bring to a boil
a saucepan with water, when it starts to boil we add salt and then add the pasta. Boil the pasta 2 minutes less than the time indicated on the package, so that it does not overcook while cooking in the oven. Once ready, drain and cool in cold water.
In a medium saucepan, melt the butter. Add the flour
and cook for about 2-3 minutes. Then, slowly add the milk and season with salt, pepper and a bay leaf, continuing to mix. Cook the bechamel sauce over medium heat until it starts to boil.
simmer and thicken. Then remove from heat and reserve for later.
In a large bowl mix together the ricotta, egg, spinach, half of the mozzarella and grated Parmesan, season with salt and pepper.
Cover the bottom of a baking dish with half of the bechamel sauce.
Fill the pasta shells with the mixture, using a pastry bag or spoon, and place them in the baking dish in a single layer.
Then pour the rest of the béchamel over the cannelloni,
and top with the rest of the mozzarella and parmesan.
Cover with aluminum foil and cook in a preheated oven at 180°C for 15 minutes. Then, uncover and cook for another 5-10 minutes on the grill function until the cheese is melted and browned.
(Be careful not to burn the surface of the cheese.)
For prior preparation:
Follow the first steps, then cover and refrigerate overnight, or up to 10 to 12 hours. Once ready to bake, remove from the refrigerator and let sit at room temperature for 30-40 minutes while the oven preheats. Cook as directed.