Ricotta and tomato cannelloni

1. Preheat the oven to th. 6-180°C. Roughly chop the tomatoes (peeled and seeded beforehand) and garlic. In a saucepan, let reduce for 10 minutes covered in olive oil with chopped basil.

2. Add the ricotta, sprinkle with nutmeg, salt and pepper and mix. Fill the cannelloni this mixture.

3. Pour a third of the béchamel sauce in a buttered baking dish, place the cannelloni and cover with the rest of béchamel. Sprinkle parmesan cheese.

4. Cover the dish with aluminum foil to prevent the cannelloni from drying. Bake for 40 minutes. Remove the aluminum after 30 minutes and let brown.

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