Cannelloni – – olive oil, onion (chopped finely), garlic (chopped finely), spinach (fresh), ricotta, egg (beaten), flat leaf parsley, salt, black pepper, Parmesan cheese, pasta sheets (6 x 4", cooked in salted water), marinara sauce (see recipe index), Heat oil in a heavy pot and sauté the onion over medium heat. After about 7 minutes, add the garlic and sauté another 5 minutes. Add the spinach, sauté until wilted. Remove from the heat and cool completely. Place on a board and chop finely.; In a bowl, combine Ricotta, egg, parsley, salt, pepper and 1/3 cup Parmesan. Add the chopped spinach mixture and combine completely.; Assemble filling with pasta sheets, cut into 6” x 4” rectangles (homemade is best, but boxed is good too). Boil in heavily salted water to al dente.; Preheat oven to 425 degrees F. In a baking dish, coat with cooking spray, then ladle Marinara Sauce to coat the bottom of the dish. Place a sheet of boiled pasta on a board and pat dry. Spoon a line of filling along the shorter end of the pasta. Roll the pasta and place it seam side down in the baking dish. Repeat. Once all the cannelloni is rolled and placed in the baking dish, ladle more sauce over the filled pasta. Do not smother it with sauce. Parts of the pasta should show through. Sprinkle with Parmesan. Cover with foil and bake for 30 minutes or until heated through; Remove from oven and let set for 10 minutes. Serve.; –