Spinach and ricotta cannelloni

Last week Jason Kennedy and his mom made a visit to the IICD house.  As on most friday nights I cooked pasta, in this case spinach and ricotta cannelloni.  I was not able to stick around to see if the dreamers enjoyed the dish, but upon my return from NYC Ben informed me how much he loved it, so here it is....
-1 jar homemade or good quality store bought tomato sauce
-1 box flat lasagne noodles
-1/2 cup finely grated parmesan cheese + a bit extra for topping
-2 bags baby spinach
-1 1/2 lb fresh ricotta
-2 tablespoons flat leaf parsley
-1/2 cup breadcrumbs
-sea salt and freshly ground black pepper

Preheat oven to 350.  Boil salted water and cook pasta sheets until al dente making sure not to overcook them as they will finish cooking in the oven.  In another pot of boiling water, blanch spinach for about 5 seconds until it turns bright green.  Drain and when cool squeeze out all extra liquid, and then roughly chop.  Add spinach, parmesan, ricotta, salt, pepper, parsley, and bread crumbs to a bowl and mix well.  In a 12 in x 8 in baking dish spoon 1/3 of tomato sauce over the bottom.  On a flat surface add two large tablespoons of your cheese mixture to a sheet of pasta, then roll and place seam side down in baking dish. Repeat this process until you have filled your pan.  Pour over remaining pasta sauce and sprinkle with parmesan.  Bake for 20-30 minutes until heated through.