Ingredients

• 150 g cannelloni pasta
• 450 g frozen chopped spinach
• 250 g ricotta
• 80 g grated hard cheese (such as Dziugas, Grana Padano, or Parmesan)
• 1 clove garlic
• 1 egg
• 1/3 teaspoon grated nutmeg
• 140 g yellow mozzarella (e.g., sliced or shredded)
• 1 tablespoon extra virgin olive oil

Tomato Sauce

• 1 tablespoon extra virgin olive oil
• 1/2 onion
• 1 clove garlic
• 500 g tomato passata (puree)
• 1/2 glass stock
• 1/2 teaspoon dried oregano, a pinch of chili flakes

Preparation

1. Thaw the spinach (e.g., in the microwave) and squeeze out the excess water.
2. Start the tomato sauce: pour the olive oil into a pot, add the diced onion, and sauté until translucent. Add the grated garlic and sauté together briefly.
3. Pour in the tomato puree and stock, season with salt, pepper, oregano, and chili, and bring to a boil. Cook with the lid slightly ajar over low heat for about 10-15 minutes.
4. Preheat the oven to 180°C. To the spinach, add the ricotta, grated hard cheese, garlic pressed through a garlic press, egg, and nutmeg. Mix thoroughly and season with salt and pepper.
5. Stuff the pasta tubes with the prepared spinach filling and arrange them in a baking dish greased with olive oil.
6. Pour the tomato sauce over the top and place in the preheated oven. Bake uncovered for 25 minutes.
7. Then top with the mozzarella slices or shreds and bake for another 10 minutes.