Spinach & Ricotta Cannelloni - cooking recipe

Ingredients

400 g instant cannelloni tubes
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 kg frozen spinach, thawed
750 g ricotta cheese, beaten
2 eggs, beaten
1/4 teaspoon nutmeg
2 (575 g) jars pasta sauce (I like the Dolmio Classic sauce)
salt
pepper
400 g mozzarella cheese
1/4 cup parmesan cheese, grated

Preparation

Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often.
Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well.
Stuff each canneloni tube, and put in a baking dish.
Pour the jar of sauce over the pasta.
Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).