Spinach and Ricotta Cannelloni

Ingredients

• olive oil
• 1 tsp butter
• 2 cloves garlic, finely chopped
• ¼ nutmeg, grated
• 1 bunch spinach,  washed and finely chopped
• 400g Perfect Italiano™ Ricotta
• 25g grated Perfect Italiano™ Parmesan
• salt and pepper to taste
• 16 cannelloni tubes
  
• 700ml jar tomato passata
• 200g grated Perfect Italiano™ Mozzarella

Method

1. Preheat oven to 180°C.
2. In a large fry pan heat oil and butter, add garlic and fry for a few minutes then add nutmeg and spinach.
3. Cook spinach for 5 minutes. Place in a bowl and leave to cool.
4. Once spinach is cool add ricotta, parmesan, season with salt and pepper and mix well.
5. Use a piping bag to squeeze mixture into the cannelloni.
6. In a baking dish spread half the passata across the botton of the dish. Lay cannelloni on top then spoon the rest of the passata over.
7. Season with salt and pepper then cover with a layer of grated mozzarella
8. Bake for about 25 minutes or until golden.