Name: Spinach Ricotta Cannelloni
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 5 - 6 people
Ingredients: 1 tbsp olive oil; 1 garlic clove (, finely chopped); 1 small onion (, finely chopped); 800 g / 28 oz crushed tomato; 1 cup water ((swirl in tomato can to clean out)); 3/4 tsp salt (+ pepper to taste); Handful basil leaves (, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil)); 250 g / 8 oz frozen chopped spinach (, thawed (Note 1)); 500 g / 1 lb ricotta (, full fat please (Note 2)); 1/3 cup grated parmesan; 1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss)); 1 egg; 1 large garlic clove (, minced); Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional); 1/2 tsp salt and pepper (, each); 18 - 22 dried cannelloni tubes ((Note 3)); 1 - 1 1/2 cups shredded Mozzarella; More basil (, for garnish (optional))