Cannelloni with Cheese and Spinach

How to prepare cannelloni with cheese and spinach

1. Heat the oil for the tomato sauce. Add the chili and finely chopped garlic and sauté quickly until it starts to smell fragrant. Add the canned tomatoes blended in a blender and cook for 5 minutes, adding salt to taste and sugar if you feel the sauce is acidic. Turn off the heat and add the finely chopped basil (or parsley).
2. For the filling, if the spinach is fresh, blanch it, drain well and chop it, and if it's frozen, thaw it and drain well.
3. Mix all the ingredients for the filling. Season the filling with nutmeg, salt and pepper to taste.
4. Bring a large pot of salted water to boil. When it starts boiling, lower the heat and add the cannelloni (in batches, don't crowd them in the pot). Cook for 5 minutes. The pasta will only be half cooked after this time. Remove with a spatula onto a clean towel.
5. In an oven-safe dish (23 x 15 cm), spread a thin layer of tomato sauce on the bottom. Carefully take each cannelloni, stand it upright in the dish. Fill with the cheese and spinach mixture using a teaspoon. Lay the tube down in the dish. Repeat filling until all tubes are done.
7. Pour the remaining tomato sauce over the cannelloni.
8. Bake at 200°C for 30 minutes. Sprinkle with parmesan and broil for another 5 minutes until golden.
9. Serve warm.

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