Step 1

Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel

Step 2

Preheat broiler, with rack at center

Step 3

Wring all liquid out of the spinach in a kitchen towel

Step 4

In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl

Step 5

Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through

Step 6

Remove from pan to a bowl

Step 7

Add chicken to spinach

Step 8

In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk

Step 9

Thicken and season with salt, white pepper and nutmeg

Step 10

Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out

Step 11

Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine

Step 12

Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish

Step 13

Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm

Step 14

Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish