Spinach And Ricotta Cannelloni - cooking recipe

Ingredients

1 pkg (10 oz) frozen chopped spinach, thawed
1 cup ricotta cheese
1/2 cup finely grated Parmesan cheese
10 None dried cannelloni tubes
1 2/3 cups tomato puree
1 tsp sugar
10 None basil leaves, finely sliced
None None Olive tapenade and lettuce, to serve

Preparation

Preheat the oven to 350\u00b0F.
Squeeze the spinach to remove the excess liquid. Place into a bowl with the ricotta and 1/2 the Parmesan cheese. Season to taste and stir to combine. Fill the cannelloni tubes with ricotta filling. Place into a small baking dish.
Pour the tomato puree into a bowl and add the sugar, basil and some freshly ground black pepper. Stir to combine. Spoon the mixture over the cannelloni.
Bake for 30 mins. Sprinkle with the remaining Parmesan cheese. Return to the oven for a further 15 mins.
Serve with a spoonful of olive tapenade and lettuce, if desired.