Spinach and Ricotta Cannelloni

Add the oil to a small skillet and add the garlic over medium heat. Once the garlic is golden, toss and slowly add the tomato sauce.

Season with salt and pepper and cook over medium-low heat. It should cook slowly and gently simmer. Cook for about 20 minutes.

Bring a large pot of salted water to a boil and add the spinach. Cook for about 3 to 4 minutes. Drain the spinach and cool it under cold running water to stop the cooking process. Once cold, squeeze dry.

Chop the spinach fine and place it in a bowl with the ricotta, spinach, eggs, ham, Parmigiano, salt, pepper, and nutmeg. Mix well until well combined. Cover and place it in the refrigerator until ready to useYou can prepare this filling up to two days in advance.

Preheat the oven to 375°F.

Cook the cannelloni pasta according to the manufacturer’s instructions. If using cannelloni that do not require cooking, I recommend still cooking them for 2 to 3 minutes and then dropping them into a cold-water bath with ice cubes. Drain and set on a clean towel or bowl. They should not be sticky or too soft.

In a baking dish, cover the bottom with a thin layer of tomato sauce

With the help of a small spoon, place the cannelloni filling inside the cavity. Once filled, place the stuffed cannelloni over the tomato sauce. Continue until all the cannelloni are done.

Cover the cannelloni with the remaining tomato sauce. Dot generously with butter the top and bake for about 40 to 45 minutes.

Let them rest for a couple of minutes before serving the cannelloni.