Cannelloni ripieni di ricotta e spinaci

...and this is an easy recipe that you might want to try during the weekend.

CANNELLONI FILLED WITH RICOTTA AND SPINACH

(for 2 people)

Ingredients for the filling: 10 cannelloni (pasta tubes), 250 g ricotta, fresh spinach (as much as you like), 3 Tbsp pinenuts, 1 garlic glove, extra-virgin olive oil, salt.

Ingredients for the sauce: 1 can tomato purée, 1/2 small onion, extra-virgin olive oil, fresh basil, salt, chili powder.

Prepare the tomato sauce by cutting onion and put it a pan with some extra-virgin olive oil, cook until soften. Add tomato purée, salt and chili powder and cook for at least 30 minutes. Add some fresh basil at the end.
Clean and wash the spinach, cook them in a pan with extra-virgin olive oil, garlic clove and salt until soften. Mix the spinach with ricotta and pine nuts, add salt and stir well. Take an oven tray, cover the bottom with some extra-virgin olive oil and tomato sauce. Fill cannelloni with the ricotta-spinach filling and put them in the tray, side by side. Cover cannelloni with the rest of the tomato sauce, some oil and grated Parmigiano.