Spinach & Ricotta Cannelloni

Name: Spinach & Ricotta Cannelloni
Ingredients: 400 g instant cannelloni tubes; 2 tablespoons olive oil; 1 large onion, finely chopped; 2 garlic cloves, crushed; 1 kg frozen spinach, thawed; 750 g ricotta cheese, beaten; 2 eggs, beaten; 1/4 teaspoon nutmeg; 2 (575 g) jars pasta sauce (I like the Dolmio Classic sauce); salt; pepper; 400 g mozzarella cheese; 1/4 cup parmesan cheese, grated

13 ingredients

5 steps

Ingredients

400 g instant cannelloni tubes
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 kg frozen spinach, thawed
750 g ricotta cheese, beaten
2 eggs, beaten
1/4 teaspoon nutmeg
2 (575 g) jars pasta sauce (I like the Dolmio Classic sauce)
salt
pepper
400 g mozzarella cheese
1/4 cup parmesan cheese, grated

Directions

1

Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often.
2

Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well.
3

Stuff each canneloni tube, and put in a baking dish.
4

Pour the jar of sauce over the pasta.
5

Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).