Wash spinach and chop into small pieces. Cook in a pan without any fat, until the spinach shrivels. Allow the liquid to evaporate. Chop the garlic and add. Allow the spinach to cool, squeeze the water out and add to a tall narrow dish. Add the herbs, cheese, and egg and blend into a fine puree using an immersion blender.
Heat olive oil in a saucepan. Finely chop the shallots and garlic and sauté in the oil for 1-2 min. Add the tomato paste, canned tomatoes and herbs and let simmer for approx. 10 min. Add water if necessary.
1. Place the creamy filling into a piping bag with a large tip and carefully pipe the filling into the cannelloni. If you do not have a piping bag, you can use a freezer bag and cut the corner or fill the cannelloni with a spoon. Alternatively, you can spread the filling onto sheets of lasagne.
2. Layer the filled cannelloni in a baking dish. Pour the tomato sauce over the cannelloni and sprinkle with the cheese.
3. Bake in a preheated oven at 200°C for about 30 minutes.