How to Make It
Preheat the oven to 200 degrees celsius and cook the pasta in boiling water for 5 minutes, then drain and set aside.
Heat the olive oil on a medium heat in a frying pan. Add the garlic and cook for 1 minute.
Add the spinach to the pan and cook for 2 minutes until wilted, then remove from the heat.
In a bowl, combine the ricotta, spinach, garlic, half the mozzarella and ½ the parmesan. Season with salt and pepper.
Pour half of the tinned tomatoes into a baking dish and spread evenly. Next, fill the cannelloni with the cheese mix and place in the dish.
Pour the remaining tinned tomatoes over the cannelloni along with the rest of the mozzarella and parmesan.
Cover the dish with tin foil and cook for 20 minutes. Remove the foil and cook for a further 15 minutes then serve.
- 2 cannelloni shells
- 110g mozzarella, shredded
- 120g ricotta
- 30g baby spinach
- ½ tin chopped tomatoes
- 3 tbsp parmesan
- 1 garlic clove, minced
- 1 tbsp olive oil