Yesterday was another exciting day of car shopping and ultimately car buying, so we decided to make dinner at home. We had one Blue Apron meal left and decided to give it a try. I got the oven preheated and a pot of water boiling while Mike prepped/washed the produce. Mike marinated the shallots in the juice of two lemon wedges, salt, and pepper. First, I made the filling for the cannelloni. I cooked the spinach in oil over medium high heat until wilted, about 3-4 minutes. I drained all the liquid out of the spinach and Mike chopped it up. I added the spinach to ricotta cheese, the juice of two lemon wedges, slat, pepper, and a drizzle of olive oil. After the filling was done, I got to work on the sauce. I smashed up the tomatoes using a spatula and then my hands. I cooked the garlic and red pepper flakes in oil for about a minute, adding the tomatoes, salt, and pepper, cooking for about 10 minutes. While the sauce was cooking, I cooked the pasta sheets for about 3 minutes, draining, rinsing and setting them aside. Once the sauce was cooked, I was ready to prepare the cannelloni. I put about 1/3 of the sauce in the bottom of a baking dish. I separated the filling amongst the pasta sheets, rolling them up, and placing them seam side down in the baking dish. I poured the rest of the sauce on top of the cannelloni and sprinkled them with parmesan cheese. I cooked the cannelloni for 8 minutes while I prepared the salad. To the mix of little gem lettuce and cucumbers, I added the marinated shallot mixture (plus olive oil) and tossed well. Once the cannelloni was done, I plated the meal and we were ready to eat. We actually only ate 2 cannelloni each, as they were quite filling. Once again, everything was tasty. I liked the salad and we modified it by adding a little less cucumber, as its not my favorite. The cannelloni was well cooked and tasty, but I felt like the spinach needed to be better seasoned or maybe use less of it. Overall this was a good meal, and gave us a little bit of leftovers, too.