Spinach and Ricotta Cannelloni

Instructions

1. Prepare the spinach
   Blanch the spinach in boiling water for 30 seconds, then transfer to ice water to stop the cooking. Drain thoroughly and squeeze out excess water. Chop finely and set aside.
2. Make the filling
   In a large bowl, combine the chopped spinach, ricotta, beaten egg, half of the Parmesan cheese, nutmeg, salt, and pepper. Mix well until all ingredients are fully incorporated.
3. Prepare the sauce
   Heat olive oil in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Pour in tomato passata, dried basil, and oregano. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
4. Assemble the cannelloni
   Preheat oven to 375°F (190°C). Spread 1/3 of the tomato sauce on the bottom of a 9x13 inch baking dish. Using a piping bag or small spoon, carefully fill each cannelloni tube with the ricotta and spinach mixture. Arrange the filled tubes in a single layer in the baking dish.
5. Add sauce and cheese
   Pour the remaining tomato sauce over the cannelloni. Sprinkle with shredded mozzarella and the remaining Parmesan cheese. Cover the dish with aluminum foil.
6. Bake to perfection
   Bake covered for 25 minutes. Remove the foil and bake for an additional 10 minutes until the cheese is golden and bubbly. Let stand for 5 minutes before serving.