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Heat the spinach and mix it with the cream cheese. Set aside to cool. Chop the onion and saute it in the olive oil. Add the tomatoes and salt and cook for about 10 minutes. Add the cream and optionally blend. Cover the bottom of an oven-safe dish with some tomato sauce. Now fill the cannelloni with the spinach mix. I like to use a piping bag. Layer the cannelloni in the dish. Top the cannelloni with the remaining tomato sauce. Grate the parmesan and top the cannelloni with it. Bake for about half an hour or until the cannelloni are soft and the parmesan has formed a golden brown crust. Let cool for about 5 minutes before serving.
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