Spinach & Ricotta Cannelloni

Instructions

1. Preheat the oven to 180 degrees Celsius.
2. In a large skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. Add chopped spinach to the skillet and cook until wilted. Remove from heat and let cool.
4. In a bowl, mix ricotta cheese, cooled spinach, egg, nutmeg, salt, and black pepper until well combined.
5. Fill each cannelloni tube with the spinach and ricotta mixture using a piping bag or spoon.
6. Spread a layer of tomato sauce on the bottom of a baking dish.
7. Place filled cannelloni tubes in the baking dish and cover with remaining tomato sauce.
8. Sprinkle shredded mozzarella and grated parmesan cheese over the top.
9. Cover the dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes until cheese is golden and bubbly.
10. Let the cannelloni rest for 5 minutes before serving.