Mini spinach and ricotta cannelloni, delicious little bites

Preparation

1. While we prepare our minicanelloni with spinach and ricotta cheese, we preheat the oven.

2. Meanwhile, in a container or bowl, combine the chopped cooked spinach, Parmesan cheese, ricotta, egg, salt, pepper and oregano. We mix everything until we have a compact dough.

3. Cook the lasagna sheets as indicated on the manufacturer's package. Once they are cooked, drain them on absorbent paper and let all the water drain.
   Fill each of the sheets with 2-3 tablespoons of the mixture that we have prepared, always leaving one centimeter of each of the edges unfilled so that it is easier for us to roll it up later.

4. Once we have them rolled up, we cut each roll in half so that there are two rolls for each lasagna plate.

5. On a baking tray, put some baking paper, and place each roll, always with the opening facing down so that nothing comes out of the dough. Put a little tomato sauce on top of each mini-cannelloni and sprinkle grated mozzarella.

6. Once you have them ready, bake them for between 18 and 20 minutes at 200 degrees, until we notice that the mozzarella has completely melted and has taken on a golden color.

7. Once you have them ready, poke them with some toothpicks and serve them accompanied by tomato sauce. They are delicious! And they are also perfect to eat in one bite.