Spinach and ricotta cannelloni recipe | delicious. Magazine

Ingredients

• 500g frozen chopped spinachApple-converted-space
• 1 tbsp olive oilApple-converted-space
• 2 garlic cloves, crushedApple-converted-space
• 2 x 400g tins chopped tomatoes
• 1 tsp dried oregano (or use fresh if you have some) Apple-converted-space
• Grated zest and juice ½ lemonApple-converted-space
• 1 large free-range eggApple-converted-space
• 25g parmesan or vegetarian alternative, gratedApple-converted-space
• 250g ricottaApple-converted-space
• 150g cannelloni pasta tubesApple-converted-space
• 400g firm cooking mozzarella, sliced (we used Galbani)
• You’ll also need…
• Large piping bag with a wide nozzle; medium baking dish