Spinach and Ricotta Cannelloni*

• 250g/8oz instant cannelloni tubes
• 440g/14oz canned tomatoes, drained and chopped
• 1 clove of garlic, crushed
• 125g/4oz grated mozzarella cheese
• 2 tbsps grated parmesan cheese

Spinach Filling:  

• 1/2 bunch/250g/8ozs english spinach, shredded
• 1/2/125ml/4 fl oz water
• 250g/8oz ricotta cheese, drained
• 2 tbsps grated parmesan cheese
• 1 egg, beaten
• 1/4 tsp ground nutmeg
• freshly ground black pepper

 To make filling:

1. Place spinach and water in a saucepan, cover with a tight-fitting lid and cook over medium heat, shaking pan occasionally, for 4-5 minutes or until spinach wilts
2. Drain well, squeezing out excess water and set aside to cool
3. Finely chop spinach and place in bowl
4. Add ricotta cheese, parmesan, egg, nutmeg and pepper to taste and mix to combine
5. Spoon mixture into cannelloni tubes and arrange tubes side by side in a lightly greased ovenproof dish
6. Combine tomatoes and garlic in a bowl, and spoon over cannelloni
7. Sprinkly with mozzarella and parmesan
8. Bake at 350°F for 30-35 minutes or until cannelloni is tender and top is golden