Baked stuffed cannelloni with spinach & ricotta

A great and versatile supper time solution, this Loyd Grossman bake gives everyone from the budding chef to the culinary novice a chance to get a creative in the kitchen.

Serves: 2-3 adults

What you need:

• 250g Spinach - washed and large stalks removed
• 20g Butter
• 150g Ricotta Cheese
• 4 Tablespoons Parmesan Cheese
• 6 Cannelloni Tubes (dried no pre cook type)
• 1 Jar Loyd Grossman AL Forno Spinach and Ricotta Sauce

What you do:

1. Place butter in a pan and heat until it is melted and starting to bubble.
   
2. Add the spinach and cook for 4-5 minutes until the spinach is cooked.
   
3. Set aside to cool and drain off any large amounts of excess water.
   
4. Add the ricotta and half the Parmesan and mix well.
   
5. Either using a piping bag with a large nozzle, or a teaspoon, fill the cannelloni tubes with the spinach and ricotta mix.
   
6. Place a tablespoon of Al Forno sauce at the bottom of the dish, arrange the filled tubes in an oven-proof dish and cover with the rest of the sauce.
   
7. Top with the cheese and place in a preheated (180C) oven for 30-35 minutes.

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