Name: Spinach and Ricotta Cannelloni
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 300g (10½oz) fresh spinach; 250g (9oz) ricotta cheese; 1 free-range egg, beaten; 75g (1 cup) Parmesan, finely grated; 1 tbsp green pesto; 8 small fresh lasagne sheets (or four larger ones, halved); 2 x 500g (18oz) jars of passata/ tomato sauce; 2 x 125g (4½oz) mozzarella balls, drained; sea salt and ground black pepper; TO SERVE; green salad; garlic bread (optional)

VMG Recipes