Cannelloni Ricotta e Spinaci

Ingredients:

- 12 cannelloni tubes

- 300g fresh spinach, washed and chopped

- 250g ricotta cheese

- 150g mozzarella cheese, shredded

- 1 egg

- 1/2 cup grated Parmesan cheese

- 2 cups tomato sauce

- 2 cloves garlic, minced

- 2 tablespoons olive oil

- 1 teaspoon dried oregano

- Salt and pepper to taste

Instructions:

1. Preheat your oven to 180°C (350°F).

2. In a large pot of salted boiling water, cook the cannelloni tubes according to the package instructions until they are al dente. Drain and set aside.

3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.

4. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let it cool slightly.

5. In a mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, egg, dried oregano, salt, and pepper. Mix well.

6. Add the cooked spinach to the ricotta mixture and stir until well combined.

7. Take a spoonful of the spinach and ricotta mixture and stuff it into each cannelloni tube. Repeat until all the tubes are filled.

8. Spread a thin layer of tomato sauce on the bottom of a baking dish.

9. Arrange the filled cannelloni tubes in a single layer in the baking dish. Pour the remaining tomato sauce over the cannelloni.

10. Cover the baking dish with foil and bake in the preheated oven for about 25 minutes.

11. Remove the foil and sprinkle some additional grated Parmesan cheese on top. Bake for another 10-15 minutes, or until the cheese is golden and bubbly.

12. Remove from the oven and let it cool for a few minutes before serving.

Serve the Cannelloni Ricotta e Spinaci hot and enjoy the delicious combination of creamy ricotta, spinach, and tangy tomato sauce. Buon appetito!