Instructions

1. Preheat the oven to 180°C.
2. Heat the olive oil in a frying pan and fry the onion over a medium heat until soft. Add the garlic and then the spinach and cook until it wilts. Remove from the heat, stir in the ricotta and salmon and season with salt, ground pepper and nutmeg. Butter an ovenproof dish. Using a piping bag or teaspoons fill each cannelloni tube and lay in the dish.
3. In a deep medium sized pan on a medium heat, melt the butter. Stir in the flour and fry until starting to lightly colour, gradually stir in the milk with a balloon whisk until you have a smooth consistency. Add the bay leaf. Bring to a boil briefly, stirring continuously. Remove the bay leaf. Season with salt, ground black pepper and nutmeg. Pour the sauce over the pasta and sprinkle with Parmesan cheese.
4. Bake for 20-25 minutes until the pasta is cooked tender and lightly browned. Serve with a fresh green salad and crusty bread.

• Servings : 4
• Ready in : 45 Minutes
• Course : Comfort Food, Dinner
• Recipe Type : Bakes
• Ingredient : Salmon