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Ingredients
- 5 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups whole milk, at room temperature
- Pinch of ground nutmeg
- Kosher salt
- For the Pesto Filling:
- 2 cups ricotta cheese
- 1 large egg
- 1 cloves garlic, minced
- 10-ounces frozen spinach, thawed, drained, and squeeze to remove water
- 1/2 cup Basil Pesto
- 1/4 cup parmesan cheese, plus 3 tablespoons, divided
- 1/8 teaspoon crushed red pepper flakes
- Pinch of nutmeg
- Salt and freshly ground black pepper, to taste
- 2 cups shredded mozzarella cheese, divided
View Full Recipe at Two Peas and Their Pod
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