Spinach Ricotta Cannelloni

One of the meals we made this week-end was spinach and ricotta stuffed cannelloni. Every part of this dish was made from scratch. And let me tell you - it was well worth the effort. AMAZING! I could eat this every single day! ha! Sure, this meal requires a lot of time and effort, but you will be thankful when you taste it. Plus - it's a pretty cheap meal to make (roughly $10 for 8 servings!). Enjoy!

Spinach Ricotta Cannelloni

• 1 batch homemade pasta and homemade sauce (see recipe here - Jenno's Fresh Pasta and Sauce Recipe)
• Cannelloni Stuffing
• 1 tub ricotta cheese (1 lb)
• 1 bag/tub fresh, organic baby spinach, boiled for 2 minutes and chopped
• 1 egg
• 1 cup mozzarella cheese, shredded
• 1 cup mozzarella cheese, shredded
• 1/4 cup parmesan cheese, finely shredded

1. Preheat oven to 400 degrees F. Lightly grease large baking dish.
2. Make fresh pasta sauce as per recipe, and leave to simmer on stove until ready to use.
3. Prepare fresh pasta, as per recipe, and roll out (using pasta roller or rolling pin) to make 8 sheets approx 6" x 9". Cook in boiling water for about 4 minutes, or until sheets are tender.
4. In a med. sized bowl, mix together ingredients for stuffing.
5. Evenly divided stuffing between 8 pasta sheets, spreading it out lengthwise in the middle. Roll each, lengthwise, to create 1" wide x 9" long cannellonis.
6. Spead about 1/2 cup sauce over the bottom on greased baking dish. Place 8 cannellonis on top, then pour about 2 more cups of sauce over top. Sprinkle with mozza and parm cheeses.
7. Bake in preheated oven for 20 minutes. Turn on broiler, and broil for 2-3 minutes, or until cheese is golden brown.
8. Remove from oven and allow to sit a few minutes before serving. ENJOY!