Boil water in a big pot. Add a little salt. Add cannelloni and cook for 3 minutes. Remove from the heat, drain, and Add in another pot that has been filled with cold water. Add cottage cheese, pepper, garlic powder, basil, oregano, and onion powder into a food processor. Stir until oily and soft. Add spinach and stir well. Add parmesan cheese and stir. Mix tomato, parsley, garlic powder, and chili powder in a bowl. In a tray of 22.5×33.5 centimeters, add some of the tomato sauce and spread well. Fill every hole of the cannelloni with spinach batter, and arrange them on the tomato sauce until the bottom of the tray is covered. Pour tomato sauce and arrange the cannelloni on it again. Repeat until the last cannelloni. Mix the remaining spinach batter with tomato sauce. Pour on the cannelloni and then sprinkle grated mozzarella cheese. Cover the tray with aluminum foil and add it in the refrigerator for 1 hour. Preheat oven to 180°C. Uncover the aluminum foil and bake the pasta for 40 minutes, until the cheese becomes golden yellow. Remove from the oven and serve it. For 6 servings