spinach and ricotta

We combine all the filling ingredients (400 grams of chopped frozen spinach - 250 grams of ricotta cheese - 100 grams of feta cheese - 1/4 cup of parmesan cheese - 1 minced clove of garlic - 1 egg - salt and pepper to taste - 1/4 teaspoon grated nutmeg), starting with the cheeses and making sure they are well mixed, then add the spinach, egg, garlic, and salt and pepper. We place the filling in the fridge until preparing the sauce

For the tomato sauce: In a pan, we add olive oil, then garlic and crushed red pepper flakes. We cook until the garlic is fragrant, then add the tomatoes with fresh basil. We season with salt and pepper and let it simmer for 20 minutes

To assemble the cannelloni: Start by placing a layer of the tomato basil sauce in the baking dish, then fill the thin zucchini slices with the spinach filling and roll them up. Place the cannelloni over the red sauce, then add the remaining tomato sauce and a drizzle of fresh cream (optional).

We cover the surface with a mixture of mozzarella and parmesan cheese, then cover with parchment paper and aluminum foil. We bake in a preheated oven for 35-40 minutes, then uncover and bake for an additional 10 minutes until golden.

We let the cannelloni set for a little while before serving. Enjoy!