Spinach and Ricotta Cannelloni

Ingredients

Method

Preheat oven to 180°C.
In a large fry pan heat oil and butter, add garlic and fry for a few minutes then add nutmeg and spinach.
Cook spinach for 5 minutes. Place in a bowl and leave to cool.
Once spinach is cool add Perfect Italiano Light Ricotta, grated Parmesan and season with salt and pepper and mix well.
Use a piping bag to squeeze mixture into the cannelloni.
In a baking dish lay cannelloni on half of the tomato passata, and then spoon the rest of the tomato passata over.
Season with Salt and pepper and drizzle with olive oil; sprinkle extra Parmesan and Mozzarella.
Bake for about 25 minutes or until golden.

Tips & Hints

A baking dish where the cannelloni can fit snug in one layer is best to cook in.