Spinach & Ricotta Cannelloni

This is a great meal to pull out any day of the week! Very versatile, can easily make it a vegetarian version.

Ingredients:

- 2 packs (300g) frozen spinach either whole leaf or chopped

- 500g ricotta

- ¼ cup grated parmesan

- 1 tsp salt

- ½ tsp pepper

- 3 garlic cloves

- 1 egg

- 5 fresh lasagna sheets

- 3-4 cups of sauce either marinara or ragu

- 1 mozzarella ball (250g) or about 1½ cups grated mozzarella

Directions:

Defrost spinach and squeeze as much liquid out as you can. Place in a large bowl and grate or mince garlic. Add grated parmesan, salt, pepper, ricotta, and egg. Mix well.

Cut the lasagna sheets in half crossways. Use about 1/3 cup of filling per piece of pasta. Roll up into a tube. Using a rectangle baking dish put half of the sauce on the bottom. Line each roll of pasta up to fit in a single layer in the dish. Cover with the rest of the sauce and bake @425°F uncovered for 20-25 minutes. Sprinkle the cheese on after the 20 minutes and bake for another 10 minutes or until the cheese is melted and slightly brown. Once done, let the pasta stand for 10 minutes before serving.