Spinach And Ricotta Cannelloni

Total Time: 1 hr 5 mins Preparation Time: 30 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 500 g ricotta cheese
• 600 g baby spinach (fresh)
• 400 -500 g fresh pasta, sheets (lasagne sheets)
• 2 (14 ounce) cans chopped tomatoes (14 oz cans i think)
• salt
• 1 onion
• 8 large mushrooms
• 4 tablespoons basil
• 4 tablespoons parsley
• 8 garlic cloves, crushed
• 250 g mozzarella cheese

Recipe

• 1 wash the spinach and blend in the processor to finely chop it.
• 2 mix the processed spinach, ricotta, half the garlic and season with salt.
• 3 cut each lasagne sheet in half (along the shorter side).
• 4 put about 2 tablespoons of filling on the end of each half and roll up to form a roll. it should be really full - doesn't matter if bits of filling fall out and you make a mess.
• 5 put each roll straight into a greased lasagne type baking tin. pack them really close together so they don't open whilst cooking!
• 6 blend mushrooms, parsley and basil, and mix with tomatoes and the rest of the garlic.
• 7 pour this sauce over the cannelloni and sprinkle over the cheese.
• 8 bake for about 35 minutes on gas mark 6 or until golden brown and bubby on top.
• 9 enjoy!