Baked Pasta with Spinach
- 500 grams Spinach
- 1 onion
- 2 tablespoons olive oil
- freshly ground peppers
- 250 grams Ricotta cheese
- 150 grams cooked ham (Diced)
- 16 tubular pasta (for cannelloni)
- 400 grams crushed Canned tomatoes
- 1 tablespoon butter
- 1 tablespoon Pastry flour
- 250 milliliters milk
- 60 grams grated pecorino romano
Rinse and trim spinach. Still dripping wet, blanch in boiling salted water. Drain, rinse with cold water and let drain again. Squeeze spinach to remove liquid and finely chop.
Peel, dice and sauté onion in hot oil. Add spinach, cook briefly and season with salt, pepper and nutmeg. Stir in ricotta and ham and season to taste.
Stuff pasta with spinach and ricotta mixture. Pour crushed tomatoes into a greased ovenproof dish and season to taste. Place stuffed pasta in sauce.
In a saucepan, cook butter until foamy. Stir in flour and sauté until slightly darkened. Whisk in milk, bring to a boil and simmer briefly. Season with salt, pepper and nutmeg. Stir in cheese. Pour sauce over pasta and bake in preheated oven at 200°C convection (approximately 400°F) until top is golden, about 40 minutes.