Spinach and Ricotta Cannelloni

Ingredients

• Pre-heat oven to 180 degrees.
• Defrost the spinach in the microwave and squeeze out any excess water. Place ricotta into a separate bowl and add spinach, egg, nutmeg, onion and salt and pepper. Mix thoroughly.
• In a saucepan sauté the onion, garlic and chilli with a splash of oil until the onion is translucent. Add spices and stir through.
• Pour the tomatoes and leave this to simmer for 10-15 minutes before taking off heat.
• Using the San Remo Instant cannelloni, stuff each cannelloni with the spinach and ricotta mixture and set into the baking dish.
• Repeat and continue until mixture is used.
• Cover the cannellonis with the tomato sauce. Ensure they are fully covered, if not add some chicken stock to the dish so it coveres (this is to ensure the pasta cooks).
• Lastly, sprinkle the parmesan cheese over the top and cover with al foil.
• Bake for 45 minutes on 180 degrees.