Spinach And Ricotta Cannelloni Recipe

Super make ahead meal


3 cups fresh spinach leaves, steamed,drained and finely chopped ( about 1/2 to 3/4 cooked)
2 cups ricotta cheese
1/3 cup of grated parmesan cheese ( freshly grated)
salt and pepper
4 tablespoons of finely chopped fresh basil
2 -3 cups of your favourite tomato sauce ( home made or bought)
1/2 cup of grated fresh parmesan cheese, for topping
1 cup cheddar cheese grated, for topping
5 ounces of purchased lasagna sheets, fresh
*If you cannot get fresh you will need to precook the lasagna sheets so that you can roll them


Mix the first 5 ingredients together.

Preheat your oven to about 350 d F (180d C.)

Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.

When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni s on top of it.

After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.

Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.