Spinach And Ricotta Cannelloni

1. 1

   Preheat the oven to 350u00b0F.

2. 2

   Squeeze the spinach to remove the excess liquid. Place into a bowl with the ricotta and 1/2 the Parmesan cheese. Season to taste and stir to combine. Fill the cannelloni tubes with ricotta filling. Place into a small baking dish.

3. 3

   Pour the tomato puree into a bowl and add the sugar, basil and some freshly ground black pepper. Stir to combine. Spoon the mixture over the cannelloni.

4. 4

   Bake for 30 mins. Sprinkle with the remaining Parmesan cheese. Return to the oven for a further 15 mins.

5. 5

   Serve with a spoonful of olive tapenade and lettuce, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.