Cannelloni with spinaches and cheese

Source

You can make cannelloni using pasta leaves and rolling them, but if you find them, you can use the ready ones.
Consider you need at least 3 cannelloni per person.
– 250 g cannelloni
– 1kg spinaches
– 500 g ricotta cheese
– 200 g crescenza cheese
– 100 g grated parmesan
– 1 egg
– 2 sage leaves
– 1 small onion or shallot
– 800 g tomato purée
– Nutmeg
– Salt
– Pepper
– Olive oil
Cook the cannelloni in boiling water for 2 or 3 minutes.
Stir-fry half of the onion and add the tomato puree, salt and pepper to obtain a nice tomato sauce you’ll slowly cook for 20 minutes.
Stir-fry the other half onion and add the chopped spinaches and the chopped sage leaves. When they are ready (throw away the excess of water), let them cool a bit and mix them with the ricotta, half of the parmesan and half of the crescenza cheese. Add the egg, salt, pepper and a scratch of nutmeg.
Put some tomato in a casserole. Stuff the cannelloni with the spinach filling and put them on the casserole. Cover them with the remaining tomato sauce and top it with the left crescenza and parmesan.
Preheat the oven at 180°C. cook the cannelloni for 20 minutes almost.
Delicious 😋.. 😁