To begin making Spinach Ricotta Filled Cannelloni Recipe, Heat olive oil in a pan on medium heat; add the chopped spinach and cook until leaves are wilted and soft. Turn the heat to high to evaporate any liquid released from the spinach.

Stir in the pepper, salt, nutmeg and roasted cumin powder. Cool the spinach mixture. Once cool combine it along with the ricotta cheese and keep aside.

Next preheat oven to 180 C. 

If you are using cannelloni tubes, fill the tubes with the above mixture. If you are using freshly made pasta or lasagna sheets then, layer the pasta on a lightly floured surface and spoon a small amount of mixture along with bottom edge of the sheet.

Gently roll the edge up and around to form a tube shape. Continue the same process for the remaining pasta sheets.

Take a large rectangular baking dish and spread a small amount of tomato sauce evenly at the bottom. Arrange the filled cannelloni on top of the tomato sauce. Pour béchamel sauce over and spoon remaining tomato sauce just to cover.

Finally sprinkle the capers, roasted red pepper, the parmesan/mozzarella cheeses on the top. 

Place it in the pre heated oven. 

If using cannelloni tubes: C over the dish with foil and bake for 40 to 45 minutes. Once baked, remove from the oven and allow it to rest for 15 minutes before you are ready to serve.

If using fresh lasagna/ pasta sheets:Place the baking dish directly uncovered into the oven and bake until tomato sauce is bubbling and hot around edges, about 15-20 minutes. Once baked, cover the dish with foil and all it to rest for 15 minutes before you are ready to serve.

Serve Spinach Ricotta Filled Cannelloni warm along with a fresh Watermelon Panzanella Salad Recipe and toasted Garlic Bread with Herb Butter Recipe for the sides or on it's own as one pot dinner meal.