In two saucepans, heat olive oil and soffritto mix. Add half the ground veal to each pan. Brown the meat, then add tomato sauce to one pan and spinach to the other. Cook, stirring occasionally.

Once both mixtures are cooked, blend them in a food processor until finely crumbled.

Bring a large pot of salted water to a boil. Add the cannelloni tubes and blanch for 3–4 minutes (even if the package says to use them uncooked).

Drain the cannelloni, toss them with a little olive oil in a bowl to prevent sticking, and cut each tube in half. Be careful not to break them.

Make the béchamel sauce: In a saucepan, melt the butter, then add the flour and whisk until smooth. Gradually add the milk, whisking constantly, and bring to a boil. Season with nutmeg and salt. (You can use store-bought béchamel for convenience.)

Spread two tablespoons of béchamel on the bottom of each dish, then stand the cut cannelloni tubes upright in the dish.

Fill half the cannelloni with the meat and tomato mixture, and the other half with the meat and spinach mixture.

Add pieces of mozzarella inside each cannelloni (sliced or shredded, as you prefer), then top with more béchamel sauce.

Sprinkle with grated Parmesan cheese, then bake at 350°F (180°C) for about 30–40 minutes. Serve hot.

Here they are, ready in both versions.