Boil the spinach in salted boiling water for a few minutes, then drain and pass through a food mill until smooth.

Finely chop the roast veal and cooked ham.

In a bowl, mix the chopped meat, chopped cooked ham, and passed spinach. Add two tablespoons of grated cheese and the egg. Mix everything well and season with salt and pepper to taste.

Prepare the egg pasta following the basic recipe. Roll out the dough and cut it into large rectangles.

Prepare a slightly runny bechamel sauce.

In a pot, bring plenty of salted water to a boil. Cook a few rectangles of pasta at a time for about 6-7 minutes, until al dente. Drain and place them on a damp, wrung-out kitchen towel to dry.

On each rectangle of pasta, distribute some of the previously prepared filling and some bechamel sauce. Roll up the rectangles to form the cannelloni.

Butter a baking dish and arrange the cannelloni in an orderly manner.

Cover the cannelloni with a layer of bechamel sauce and sprinkle the surface with some butter flakes.

Bake the baking dish in a preheated oven at 200°C (400°F) and gratin the cannelloni for about 20 minutes, until the surface is golden and crispy.

Remove the baking dish from the oven and let the cannelloni rest for 5 minutes before serving.

The cannelloni with bechamel sauce are ready to be enjoyed! Serve them with a good wine such as Lambrusco Di Sorbara DOC, Cesanese Di Affile “Amabile” DOC, or Lizzano Rosso “Giovane e Frizzante” DOC.