Think of cannelloni as the Italian take on Mexican enchiladas.
Tube-shaped pasta are filled with a filling of spinach and beef, then topped with a tomato-based sauce, smothered with cheese, and baked in the oven.
If you’re going to make it for later, add an extra half cup of water to the cannelloni sauce and then freeze.
Get the recipe for spinach and beef cannelloni here.

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