Cannelloni Stuffed with Spinach and Ricotta

I like to make cannelloni with fresh pasta sheets from the supermarket because its so much easier than trying to spoon the filling into dried pasta tubes (I don't have a piping bag), but since I have my lovely pasta rolling machine, I figured it would be a lot cheaper to just make it myself! I filled the pasta with a classic mixture of spinach, ricotta, nutmeg, pepper, salt and an egg. I covered the little rolls of stuffed pasta with tomato sauce and baked the whole thing in the oven for about an hour (much easier to bake it for longer than it is to par-boil all the pasta). I had a ton of dough left over so I ended up cutting it into pappardelle and freezing it... turned out that I could have just refrigerated it because Lucas and I ate it with pesto two days later!