12 cannelloni,
250 gr fresh spinach,
500 gr ricotta cheese,
2-3 garlic cloves – crushed,
1 level teaspoon of grated nutmeg,
500 gr passata di pomodoro,
100 gr grated Parmesan,
1 teaspoon sugar,
1 small onion,
Bunch of fresh basil,
Salt and freshly ground pepper.


Start by preparing the sauce, heat the olive oil in a pan and add the minced onion, cook until translucent. Add the passata and sugar. Simmer on low heat for 30 minutes. Add 250 gr ricotta cheese and the shredded basil. Set aside.

Put the remaining ricotta into a bowl and break it up with a fork. Mince the baby spinach leaves, and garlic and add to the ricotta, mix well. Sprinkle with nutmeg and season with salt and freshly ground black pepper. Fill the cannelloni tube with the ricotta mixture approximately 2-3 tablespoons.

Heat the oven to 200ºC. Spread a layer of tomato sauce over the base of an oven-proof dish Place the cannelloni tubes in a single layer on the dish. Pour over the remaining tomato sauce and sprinkle with the freshly grated Parmesan. Bake the cannelloni in the oven for 35 minutes or until the pasta is tender.

For 4 persons.
Style: Mediterranean.
Difficulty: Easy.
Preparation time: 20 minutes.
Cooking time: 30 + 35 minutes.