CANNELLONI BAKE

Serves 4–6

         125g frozen spinach, thawed and drained or equivalent in cooked fresh spinach or silverbeet, drained and finely chopped

         500g ricotta cheese

         1 cup grated tasty cheese

         ½ cup freshly grated parmesan

         3 eggs, lightly whisked

         ½ teaspoon salt

         pepper

         800g tomato purée or 2 x 400g cans diced tomatoes

         250g dried instant cannelloni tubes

         ½ cup grated cheese, extra

Preheat the oven to 160°C. Grease an 18cm x 28cm lasagne dish.

Mix together the spinach, ricotta, tasty cheese, parmesan, eggs, salt and pepper in a bowl.

Place the filling mixture in a piping bag fitted with a nozzle the size of the cannelloni tubes.

Pour one-third of the tomato purée or diced tomatoes in the base of the dish. Fill each cannelloni shell with the ricotta mixture and place on the tomato mixture. Pour the rest of tomato mixture over the tubes and top with the extra grated cheese.

Bake for 30 minutes until the cannelloni shells are tender.