Spinach and Ricotta Cannelloni

Ingredients

• Olive oil, 2 cloves garlic, finely chopped
• 1/4 nutmeg, grated
• 1 bunch spinach,  washed and finely chopped
• 400g ricotta
• Butter
• 25g grated Perfect Italiano Parmesan
• 16 cannelloni tubes
• 200g grated Perfect Italiano Mozzarella
• 700ml jar tomato passata
• Salt & pepper to taste

Steps

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 and season with Salt and pepper and mix well.
5. Use a piping bag to squeeze mixture into the cannelloni.
6. In a baking dish lay cannelloni on half of the tomato passata, and then spoon the rest of the tomato passata over.
7. Season with Salt and pepper and drizzle with olive oil; sprinkle parmesan and mozzarella.
8. Bake for about 25 minutes or until golden.