Cannelloni with Ricotta and Spinach

Coarsely grate the Parmesan cheese, reserving some for the filling and the rest for the topping. For the tomato sauce, combine the tomatoes, sugar, salt, Italian herbs, one garlic clove, and 20 ml of olive oil in a blender. Blend until smooth and set aside.

Mince the second garlic clove. Heat the remaining oil in a skillet, sauté the garlic for 30 seconds, add the spinach, season with salt and pepper. Cook while stirring for about 3 minutes. Remove from heat and let cool.

Transfer the spinach and garlic to a blender, add the ricotta and a pinch of salt. Blend until smooth and creamy. Transfer the filling to a piping bag.

Spread a few spoonfuls of the tomato sauce on the bottom of a baking dish. Pipe the filling into the cannelloni and arrange them in a single layer in the dish. Pour the remaining sauce over the top and sprinkle with Parmesan.