cannelloni pasta stuffed with spinach and ricotta cheese

Winter is upon us so are coughs and colds ,in such colder months we are now craving for some warming comfort food,so today i made some piping hot cannelloni pasta ,which was quite filling and cheesy .Here i have used the regular and common riccotta cheese and spinach combination but you can wear your thinking aprons on and make some delicious and healthy stuffing to warm yourselves up. Our love for italian food is rustic ,after my luscious,lip-smacking italian dessert tiramisu ,my adventure in cooking is heating up and this cannelloni pasta dish invention turned out wonderfully good too. I used store bought pasta sauce but next time im gonna make my own pasta sauce :P.Also i would luv to add some bechemel ( white ) sauce on top ,im sure it wuold be divine.  

approx for 2 ppl
ingredients :

6-8 cannelloni pasta tubes
150 grms frozen spinach ,thawed 
1/2 cup ricotta cheese
500gms of pasta sauce ( store bought or home made ,i used store bought creamy tomato and mozarella pasta sauce)
1/2 cup finely chopped onions
1-2 cloves of grated garlic
2 tbsp extra virgin olive oil  + 1 tbsp to drizzle on top
1/2 cup shredded mozerella cheese
1/4 cup grated parmesan cheese
salt to taste
black pepper pwd to taste
method :
Boil the dry cannelloni tubes for 8-10 mins with enough water  , wash under cold water to get rid of extra starch.Strain and keep aside.Heat olive oil,add chopped onions and grated garlic.Saute onions for a while,add spinach and cook for 8-10 mins.Turn of the heat,add riccotta cheese and mix well.Sprinkle some salt and pepper in spinach and cheese mixture.Preheat the oven at 180c ,spread 1/2 the pasta sauce first on the ovenproof deep baking dish. Spoon the spinach and riccotta mixture in the boiled cannelloni tubes generously and place on the layer of the paste sauce in the baking tray.Cover the cannelloni's with the remaining pasta sauce and top it with shredded mozerella and parmesan cheese.Bake it for 15-20 mins or untill the cheese melts and gets crisp.
pls note  :
1. You can try using instant cannelloni tubes which can be directly filled and baked ,no need to boil them .And if boiling then take care not to over cook them otherwise they make break and loose their shape.
2.I had actually little less pasta sauce in hands then then given measurements above which  u can notice in my first pic,it looks a bit dry but nevertheless the taste was awesome.
3. You should cover the tubes generouslly with pasta sauce or else ur tubes will get hard and it might get little burnt taste after baking.
Sending this over to reshmi of rasoithekitchen for guest hosting veggie/fruit of the month event,brainchild of priya.