Cook pasta rectangles in well-salted boiling water for about 6 minutes to soften, then drain, arrange in one layer on parchment and cover with towel. 

Preheat broiler, with rack at center. 

Wring all liquid out of the spinach in a kitchen towel. In a medium skillet over medium heat, heat the EVOO, then add the garlic and zest and swirl. Add the spinach, season with salt and black or red pepper, add a splash of chicken broth or water and heat through. Remove from pan to a bowl. 

Add chicken to spinach. 

In a saucepot, melt butter over medium heat, whisk in flour to make a roux and add warm milk. Thicken and season with salt, white pepper and nutmeg. Keep warm while you assemble the cannelloni; if it gets too thick, add a splash of stock to thin out.  

Add ¾ cup or so of sauce to chicken and spinach and about the same amount of Parm, then combine. 

Pile 1/3 cup of filling on one end of each pasta sheet, roll cannelloni and arrange in a casserole dish. Top with sauce and dot each roll with about 2 tablespoons passata and the remaining Parm.

Rachael Ray 9" x 13" Ceramic Baker

Rachael Ray 9" x 13" Ceramic Baker

Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish.