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Our spinach and ricotta cannelloni recipe is a real Italian classic and a great winter warmer for those colder months. Sitting on a bed of garlicky tomato sauce, the spinach and ricotta-stuffed cannelloni (a shape of pasta originally from Campania) are covered in creamy béchamel and baked until golden and bubbling. Be sure to use a vegetarian Parmesan substitute if catering for vegetarians.
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