:: a z y u r e . c o m ::

• Cannelloni tubes
• 500g ricotta cheese
• 500g spinich (frozen is fine)
• parmesan cheese
• 2 x egg yolks (or full eggs – your choice)
• salt & papper
• basil & oregano
• nutmeg
• grated cheese
• Tin of tomatoes
• Pasta sauce (something thick and tasty)
• tomato paste (optional – just makes sauce thicker)
• Garlic cloves (2-3 depending on how you like it)
• Baking dish (deep is good), mixing bowl, deep frying pan
• Heat oven to 200 degrees

Cannelloni filling:

- Mix ricotta, eggs, spinch together, add salt/papper/nutmeg/garlic/basil/oregano to taste, add some parmesan and a handful of grated cheese (more if you want it more cheesey)
- Once mixed, spoon/push/use icing piper to fill cannalloni tubes
- Place in baking dish

Pasta sauce:

- Mix in heated pan on stove – tinned tomatoes, pasta sauce, tomato paste, garlic – season to taste and heat for a few minutes to thicken/mix the sauce.
- Pour sauce completly over cannelloni (to cook properly the cannelloni needs to be covered)

To finish – cover in cheese and put in heated oven for 30 minutes (just check cannelloni is soft before dishing out)!

Great with garlic bread and salad!