A delicious spinach cannelloni with no pasta. Preheat the oven to 190C/375F degrees. Cook the spinach until tender (if using fresh). Mix with the cream cheese, half the Parmesan cheese and season with nutmeg, salt and pepper. Whisk the eggs with the water and season with salt and pepper.
Boil the pasta in a pot filled with water and then spread onto a cloth. Fill pasta with ricotta and spinach mixture, and then roll them up to form cannelloni . Melt butter in a pot and add flour.
Serves 2-4 (makes 4-6 spinach rolls) Nutritional Info per “cannelloni” tube: 182 Calories, 14g Fat, 12g Protein, 4g Total Carbs, 2g Fibre, 2g Net Carbs The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Cook over low heat until the cream thickens, stirring constantly to avoid any lumps. Add the nutmeg and salt and then set aside. Place the cannelloni on a greased baking sheet and set them one next to the other without overlapping them. Top with béchamel sauce and sprinkle with parmesan cheese and a little extra butter.