I have doubled the mixture so it will look like there is more ingredients then in the recipe.
Preheat oven to 190 degrees celsius. Use one cup of the passata and spread evenly over the base of an approximately 25cm by 15cm oven-proof dish.
Chop all of the spinach finely, it should reduce in size.
Chop up parsley and basil finely.
In a bowl, add ricotta, salt, pepper, basil, parsley and parmesan then fold it all together.
Stuff your mixture into 12 tubes of cannelloni, I recommend using a piping bag but if you don't have one, like me, use a spatula or your hands.
Top with mozzarella and the rest of passage sauce then put it in the oven.
Take your cannelloni out of the oven after 25 minutes and enjoy!
- 1.0c Passata
- 500.0g Ricotta
- 60.0g Spinach
- 0.0c Parmesan
- 1.0Tbsp Basil
- 1.0Tbsp Pasley
- Pinch of salt
- Pinch of pepper
- 1.0c Grated mozzarella
- 12.0 Cannelloni tubes