Cannelloni

500g ricotta

250g frozen spinach, thawed and excess water squeezed out

1 onion, diced

1 egg

2 garlic cloves, crushed

Pinch of nutmeg

Salt and pepper

½ cup of grated parmesan cheese

1 packet of san remo instant cannelloni



Sauce

2 x 400g cans of crushed tomatoes

1 cup of chicken or vegetable stock

4 garlic cloves

1 brown onion, diced

Half a small red chilli, chopped finely

Generous pinch of Salt and pepper

Pinch of sugar

10 basil leaves

1 tsp cinnamon

2 tsp of dried oregano

1. Pre-heat oven to 180 degrees. 
2. Defrost the spinach in the microwave and squeeze out any excess water. Place ricotta into a separate bowl and add spinach, egg, nutmeg, onion and salt and pepper. Mix thoroughly.
3. In a saucepan sauté the onion, garlic and chilli with a splash of oil until the onion is translucent. Add spices and stir through.
4. Pour the tomatoes and leave this to simmer for 10-15 minutes before taking off heat.
5. Using the San Remo Instant cannelloni, stuff each cannelloni with the spinach and ricotta mixture and set into the baking dish.
6. Repeat and continue until mixture is used.
7. Cover the cannellonis with the tomato sauce. Ensure they are fully covered, if not add some chicken stock to the dish so it coveres (this is to ensure the pasta cooks).
8. Lastly, sprinkle the parmesan cheese over the top and cover with al foil.
9. Bake for 45 minutes on 180 degrees.