Spinach And Ricotta Cannelloni - cooking recipe

Ingredients

4 oz frozen chopped spinach, thawed, excess water squeezed out
5 oz fresh low-fat ricotta cheese
2 oz sun-dried tomatoes, finely chopped
1 None large egg, lightly whisked
8 None instant dried cannelloni
1 (10 oz) can cream of tomato soup
1/3 cup grated mixed cheeses (mozzarella and Parmesan)
None None salad, to serve

Preparation

Preheat oven to 350\u00b0F. Grease a large baking dish.
Combine spinach, ricotta, tomatoes and egg in a large bowl. Transfer to a piping bag and use to stuff cannelloni. Pour 1/3 of soup into prepared dish. Arrange filled cannelloni over top in a single layer. Pour remaining soup over cannelloni. Sprinkle with cheese and bake for 35 mins, or until golden brown. Serve with salad.