Ricotta & Spinach Cannelloni

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 3 cups fresh spinach leaves, steamed,drained and finely chopped (about 1/2 to 3/4 cooked)
• 2 cups ricotta cheese
• 1/3 cup of grated parmesan cheese (freshly grated)
• salt and pepper
• 4 tablespoons of finely chopped fresh basil
• 2 -3 cups of your favourite tomato sauce (home made or bought)
• 1/2 cup of grated fresh parmesan cheese, for topping
• 5 ounces of purchased lasagna sheets, fresh

Recipe

• 1 mix the first 5 ingredients together.
• 2 preheat your oven to about 180d c.
• 3 place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
• 4 when all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.
• 5 after all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.
• 6 bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.