Cannelloni with Ricotta, Spinach and Tomato Sauce

Preheat the oven to 180 °C and lightly grease a large oven dish.

Finely chop the onion and garlic.

Heat some oil in two frying pans and sauté the onion and garlic until the onion is translucent.

Fry the spinach in one of the pans until it has completely wilted.

Add the chopped tomatoes to the other pan with balsamic vinegar, oregano, salt, pepper and basil. Let the sauce simmer gently on a low heat.

Mix ricotta, 50 g of the mozzarella, mascarpone and the egg in a bowl. Season with pepper.

Stir the fried spinach with onion and garlic through the cheese mixture and mix well.

Fill the cannelloni with the ricotta-spinach mixture.

Spread a layer of tomato sauce in the oven dish and lay the filled cannelloni on top.

Spread the remaining tomato sauce over the cannelloni and sprinkle with the remaining 100 g of mozzarella.

Bake for 40 minutes in the oven until the pasta is cooked and the cheese is golden brown and crispy.