spinach-ricotta-cannelloni

let's go veggie today and nevertheless have a sumptuous lunch/dinner!

i n g r e d i e n t s  (for 4 portions)

• 400g - 500g of fine minced spinach
• 250g - 300g of ricotta
• 50g of parmesan or any cheese you like to sprinkle your pasta with
• dille, parsley, black pepper, salt
• 500ml mashed tomatoes
• cannelloni noodles

p r e p a r a t i o n

add to the spinach 1 spoon of parsley, half a spoon of dille, pepper and salt as you please, one ingredient after the other, always mixing inbetween.

then add the parmesan (or your chosen one), save some for the end to sprinkle it on top when it's done, of course, and at last, add the ricotta, mixing everything very well until you get a sort of paste. this will be the filling for your cannelloni.

pre-heat your oven to 180°C. get a square form and arrange the noodles to have an exact idea how to lay them in the form, this is very helpful, specially for the newbies. cook the noodles according to the manufacturer's instructions, careful not to overcook them. pour half of the mashed tomatoes on the bottom of the form, this will help to make your meal particularly juicy.

now it's time to fill the noodles with the filling. you can use a pastry bag or improvise using a normal plastic bag with a hole on the bottom. fill each one generously and lay them in the form, covering them with the rest of the mashed tomatoes.

put it in the oven for 25 - 30 minutes, sprinkle the rest of the cheese when you take it out and enjoy your meal!