Cook the Maccheroncini Filotea in salted boiling water for less than a minute, just to make them soft. Drain the egg pasta and flatten it out between two sheets of parchment paper with a light weight, making sure it will turn into a sheet that you can roll up. With these doses, you’ll get two big sheets that then you will have to divide in half for a total of 4 layers.
Put the whole thing in the refrigerator for at least 30 minutes. Move the egg pasta on a sheet of cling film, if necessary cut the edges of the egg pasta to obtain a precise rectangle.Distribute half of the spinach on one side, then put over them the cheese into strips and cover all with the rest of the spinach. With the help of cling film roll up the dough clutching to obtain a cannellone.
Put back in the fridge for a few hours. The ideal would be to do it the day before. Just before serving, warm a pan with a little extra virgin olive oil and browning lightly the cannelloni in order to form a light crust. Then, put the same cannelloni of Maccheroncini in the oven at 180 ° for 5 minutes, churn out, serve accompanied with tomato sauce and enjoy!