Spinach and Ricotta Cannelloni

1. 1

   Preheat oven to 180C ( 350F ).

2. 2

   Put spinach in a colander and squeeze out excess water.

3. 3

   Mix ricotta, nutmeg, pine nuts and half the parmesan in a big bowl.

4. 4

   Lay a sheet of lasagne out and spoon a quarter of the ricotta mix along along the longer edge.

5. 5

   Roll lengthways to make a long sausage shape and place into an oblong lasagne dish, cutting to fit if you have to.

6. 6

   Repeat with rest of mix and sheets.

7. 7

   Spoon the tomato sauce over the cannelloni and season with pepper.

8. 8

   Cover with foil and cook for 25-30 mins, til pasta is tender and sauce is bubbling.

9. 9

   To serve, spoon over remaining hot sauce, extra parmesan and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.