Spinach and Ricotta Cannelloni

Spinach and Ricotta Cannelloni

serves 6
Cooking time 30 minutes















Ingredients

500g frozen spinach thawed
500g ricotta cheese
6 spring onions finely chopped
1 tbs chopped basil
5 tbs grated Parmesan plus extra for the top
1/2 teas nutmeg
1/2 teas pepper
1 teas salt
300g fresh lasagna sheets store bought
500g tomato passata ( look at my gnocchi blog for recipe)

Method

Squeeze any liquid from the spinach it should be dry.
Combine all the ingredients together except for the pasta and the tomato sauce.
Lay the lasagna sheets out and place 2tbs of the filling length ways down the centre of the lasagna sheets roll up to form a thick tube.
Place half of the tomato sauce in the bottom of a baking dish, lay the cannelloni on top.
Place the remaining sauce over
the cannelloni and top with a generous amount of Parmesan cheese.
Bake in a preheated oven 180c for 20-30 minutes until cooked and golden on top.