Spinach Ricotta Cannelloni

Ingredients:

12 cannelloni tubes

250g ricotta cheese

250g spinach (fresh or frozen, chopped)

1 egg

1/2 cup grated parmesan cheese

1 cup shredded mozzarella cheese

2 cups tomato pasta sauce

1 tablespoon olive oil

2 cloves garlic, minced

Salt and pepper, to taste

Pinch of nutmeg (optional)

Instructions:

Preheat oven to 180°C (350°F).

In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant. Add spinach and cook until wilted. Remove from heat and let cool slightly.

In a bowl, mix ricotta, cooked spinach, egg, parmesan, nutmeg (if using), salt, and pepper until well combined.

Use a piping bag or spoon to fill each cannelloni tube with the spinach and ricotta mixture.

Spread a thin layer of tomato sauce on the bottom of a baking dish. Arrange the filled cannelloni on top. Pour the remaining sauce over the cannelloni and sprinkle with mozzarella cheese.

Cover with foil and bake for 25 minutes. Remove foil and bake for another 10–15 minutes, until the cheese is golden and bubbly.

Let it rest for a few minutes, then serve warm with extra parmesan if desired.