Spinach And Ricotta Cannelloni

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 300 g frozen spinach, thawed
• 400 g fresh reduced-fat ricotta cheese
• 1/4 teaspoon nutmeg
• 2 tablespoons pine nuts, toasted
• 30 g parmesan cheese, grated
• 4 fresh lasagna sheets
• 300 g ready-made pasta sauce
• fresh ground black pepper
• torn basil leaves, to serve

Recipe

• 1 preheat oven to 180c ( 350f ).
• 2 put spinach in a colander and squeeze out excess water.
• 3 mix ricotta, nutmeg, pine nuts and half the parmesan in a big bowl.
• 4 lay a sheet of lasagne out and spoon a quarter of the ricotta mix along along the longer edge. roll lengthways to make a long sausage shape and place into an oblong lasagne dish, cutting to fit if you have to.
• 5 repeat with rest of mix and sheets. spoon the tomato sauce over the cannelloni and season with pepper.
• 6 cover with foil and cook for 25-30 mins, til pasta is tender and sauce is bubbling. to serve, spoon over remaining hot sauce, extra parmesan and basil.