Step 1

For the sauce, in a medium pot or deep skillet, heat EVOO over medium heat and add chopped garlic, stir a minute or 2, add tomato paste, sugar or honey, oregano, red pepper paste or flakes, vermouth or wine and let it absorb, stir in crushed tomatoes, passata and basil, season with a little salt and simmer to combine flavors

Step 2

Bring water to boil for pasta

Step 3

For the filling, wring out all the excess liquid from the spinach and place in bowl, then combine with ricotta, grated garlic, diced mozzarella, nutmeg, lightly beaten egg, grated cheese, and salt and white pepper

Step 4

For the pasta, cook 5 minutes in salted boiling water and arrange sheets between parchment paper and top with a kitchen towel

Step 5

Pour a layer of red sauce into bottom of each of 2 medium or 1 large casserole

Step 6

Listicle: Bubble & Brown 1

Step 7

25-Qt & 2

Step 8

25-Qt

Step 9

Oval Baker Set Place about 4 tablespoons of filling on one edge of pasta sheet

Step 10

Roll up and arrange cannelloni seam-side down and top with more sauce

Step 11

Top rolled pasta with shredded mozzarella, Parm and parsley

Step 12

Preheat oven to 375˚F with rack at center

Step 13

Cover casserole with foil and roast 30 minutes, uncover and bake 15 minutes to brown and bubbly