1. Wash and cook the spinach in a saute pan with evo oil, whole garlic, and chili flakes until wilted and soft. Take off heat, take out garlic, drain, squeeze well, and puree in a small food processor.
2. In a medium bowl, mix the spinach puree and the ricotta, a pinch of nutmeg, and a little salt. Add the grated Parmigiano, and mix until smooth. Set aside.

Mushroom sauce:

1. In a saute pan drizzle in evo oil, add butter, minced shallot and garlic whole. Let that sauté until shallot begins to soften and toss in mushrooms, season with salt and pepper, paprika, parsley, thyme, and chives.
2. Add white wine and let dissipate about 2 minutes. Then, add the cream, and cubed Taleggio. Cook on low heat for 2-3 minutes, until Taleggio has melted and become creamy. Turn off the heat, drizzle a drop of truffle oil, if desired, and set aside.

Assembly:

1. Preheat the oven to 375°F/190°C.
2. Fill a pastry bag with the spinach/ricotta mixture and pipe it into the oven-ready cannelloni. Fill from both ends.
3. Place some of the mushroom sauce at the bottom of a 9x13 inches baking dish.
4. Arrange filled cannelloni on the sauce, then pour the rest of the sauce over top, spreading evenly.
5. Cover with foil wrap, and place on the middle rack of the preheated oven. Bake for 20 minutes or the recommended time on the pasta package. Uncover for the last two minutes of cooking. 
6. Take out of the oven, let sit for a couple of minutes, then serve with a sprinkling of fresh chopped parsley.

Enjoy!