Spinach & Ricotta Cannelloni

Spinach & Ricotta Cannelloni 

Serves 4 

180g baby spinach leaves 

250g ricotta cheese 

150g cheddar cheese, grated 

12 sheets fresh pasta 

Olive spray 

600g tomato & basil sauce

100g fresh Parmesan

Salt & pepper to taste 

Preheat oven 190C 

1. Put spinach in a dry non-stick frying pan & stir fry until it wilts, then roughly chop. 

2. Mix spinach, ricotta, 2/3 cheddar cheese, and season to taste and roll into tubes.

3. Line the cannelloni in an oven proof dish (can stack if necessary depending on dish size) 

4. Cover with sauce and sprinkle remaining cheddar and Parmesan on top. 

5. Cover with foil and bake for 25 minutes, then remove foil for the last 10 minutes until the top is golden. 

Serve with garlic bread & green salad 

Notes: Allow 3 cannelloni per person. Finely chopped mushrooms taste delicious too.