Cannelloni Ricotta e Spinaci à la Florentine

Blanch the spinach and chop finely.

Mix the chopped spinach with the cold Formaggio sauce. Add pepper, nutmeg and salt to taste.

Cover the bottom of an oven dish with a thin layer of sauce.

Place the frozen cannelloni in the dish and cover with the remaining sauce.

Cover with grated cheese and bake in an oven according to the instructions on the cannelloni packaging and until the cheese has melted and golden brown.