Whenever I have time to make this dish, I will make way too more than we can eat for one meal, simply because both my husband and my son love it so much!

And it tastes perfectly cheesy, creamy, hearty even after you re-heat it.

Ingredients (around 20 cannelloni):
Cannelloni
20 cannelloni
1/2 cup cooked spinach, chopped and completely drained
1/2 cup diced ham
1 tablespoon olive oil
425g ricotta cheese
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
salt and freshly ground pepper to taste
1 1/2 cups ground Parmesan cheese
Bechamel Sauce
1/4 cup unsalted butter
1/4 cup all-purpose flour
2 cups warm whole milk
salt and freshly ground pepper to taste
1/4 teaspoon ground nutmeg

Directions:
Cook cannelloni in a large pot of boiling water with a bit of oil according to the instruction. Drain and rinse with cold water. Set aside.
Sautee ham with olive oil in a pan until cooked.
Transfer ham to a mixing bowl and let cool for about 10 minutes.
Mix in spinach, ricotta cheese and herbs. Add salt and pepper to taste.
Use a small spoon, carefully stuff the mixture into cannelloni.
Place a layer of stuffed cannelloni onto a lightly greased baking dish.
To prepare bechamel sauce, melt butter in a sauce pan over medium-low heat. Add flour and keep stirring with a whisk for around 2 minutes until it forms a paste.
Increase heat to high, add the milk and stir constantly for about 5 minutes until the sauce thickens.
Add nutmeg, salt and pepper to taste. Stir well.
Pour sauce over cannelloni. Sprinkle with Parmesan cheese. Bake at pre-heated oven at 350F for 15 to 20 minutes until bubbly and the cheese on top becomes light brown. Remove from oven and let cool for 5 minutes before serving.