Spinach and Cheese Cannelloni | Blue Flame Kitchen

Ingredients

• 1 bottle (720 mL) passata
• 1/2 cup water
• 1/4 cup chopped fresh parsley
• 1 1/2 tsp basil, crumbled
• 1/8 tsp red pepper flakes
• 2 cloves garlic, crushed
• 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
• 1 1/2 lb (750 g) ricotta cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground pepper
• 1/8 tsp nutmeg
• 24 oven-ready cannelloni tubes
• 1 cup shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese