Ingredients
12 cannelloni tubes
500g spinach, fresh or frozen
250g ricotta cheese
1 egg
50g grated Parmesan cheese
2 cloves garlic, minced
1/4 tsp nutmeg
Salt and pepper to taste
500ml tomato sauce
100g mozzarella cheese, grated
2 tbsp olive oil
Directions
1. Preheat the oven to 180°C (350°F).
2. If using fresh spinach, rinse and cook it in a pot over medium heat until wilted. If using frozen spinach, thaw and drain any excess water.
3. In a large bowl, combine the cooked spinach, ricotta cheese, egg, grated Parmesan cheese, minced garlic, nutmeg, salt, and pepper. Mix well.
4. Spoon the spinach and ricotta mixture into a piping bag or a large plastic bag with a corner cut off.
5. Fill each cannelloni tube with the mixture.
6. Spread a thin layer of tomato sauce at the bottom of a baking dish.
7. Arrange the filled cannelloni tubes in the dish over the sauce.
8. Pour the remaining tomato sauce over the cannelloni tubes, making sure they are well covered.
9. Sprinkle the grated mozzarella cheese evenly over the top.
10. Drizzle with olive oil.
11. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
12. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is golden and bubbly.
13. Let the cannelloni cool for a few minutes before serving.