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Instead of buying and filling cannelloni tubes, Rach rolls her own using lasagna sheets for this pasta dish made with spinach and spicy red sauce.
Pro tip for the freshly grated nutmeg: One of the coolest gifts Rach got last year was a nutmeg grinder. "I saw Michael Symon, my dear friend, using this and giggling about it and I became obsessed with it."
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.
Bring water to boil for pasta.
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.
For the pasta, cook 5 minutes in salted boiling water and arrange sheets between parchment paper and top with a kitchen towel.
Pour a layer of red sauce into bottom of each of 2 medium or 1 large casserole.
Place about 4 tablespoons of filling on one edge of pasta sheet. Roll up and arrange cannelloni seam-side down and top with more sauce. Top rolled pasta with shredded mozzarella, Parm and parsley.
Preheat oven to 375˚F with rack at center.
Cover casserole with foil and roast 30 minutes, uncover and bake 15 minutes to brown and bubbly.