Today Bob cooks:

It is fairly easy to find baby spinach on the market, these days. Today, I will show you how to quickly prepare a delicious light pasta meal.

Wash the spinach well and sauté it briefly with the olive oil until it gets soft. Make sure you do not overcook it. Remove it from the stove to cool down.

Meanwhile, boil water with a drop of olive oil and salt in a large boiling pot. Place the cannelloni in the water and boil them for 10-12 minutes. Do not overcook them, otherwise the cannelloni tubes will tear apart when you stuff them. When cooked, remove them from the stove and wash the pasta with cold water.

Cut the mozzarella cheese into cubes, add it to the spinach. Add sliced almonds and salt and stuff the cannelloni pasta with the mixture. Arrange the stuffed cannelloni tubes in a casserole dish and cover them with Bechamel sauce.

Bake it in a preheated oven for 20 minutes at 180℃.