Spinach and ricotta cannelloni
- Heat oil in a pan. Add finely chopped onion and cook for 5 minutes over a medium heat to soften. Add chopped garlic and cook for 1 minute more. Transfer mixture to a bowl.
- Squeeze as much liquid from the spinach as possible. Add the frozen cooked spinach, ricotta cheese and lighly beaten egg to the onion mixture and stir to combine. Season with salt and pepper to taste.
- Heat oven to 170 degC. Spoon prepared mixture into a piping bag fitted with a wide nozzle and pipe into the cannelloni tubes, to fill. Place filled cannelloni in a greased oven dish.
- Combine the tomato pasta sauce with the cream and pour over the cannelloni. Sprinkle surface with grated parmesan and bake for 30 to 40 minutes or until golden brown and the pasta is tender.
Tip: Piping the mixture into the cannelloni tubes is the easiest way to fill them, but you can push the mixture into the tubes with a teaspoon if necessary.