6-10 (8-inch) crepes
12 oz. fresh spinach, boiled in water for 1 minute, squeezed dry and chopped
1 lb. ricotta cheese
Dash of nutmeg
Pepper to taste
Bechamel sauce
Tomato, cut into strips

In bowl, mix spinach, ricotta cheese, nutmeg, and pepper. Place 2 tablespoons filling in center of each crepe and wrap.

Butter a casserole lightly and pour layer of Bechamel Sauce over bottom. Arrange cannelons in casserole, cover with Bechamel Sauce. Arrange a strip of tomato on top of each and bake 15 minutes or until heated through at 400 degrees. Serves 6.

BECHAMEL SAUCE:

2 tbsp. butter
2 tbsp. flour
2 c. milk, scalded
Pepper to taste

In saucepan, melt butter over low heat. Whisk in flour and slowly whisk in hot milk. Cook and stir until slightly thickened. Season with pepper.