Baked Ricotta and Spinach Cannelloni

Baked Ricotta and Spinach Cannelloni

Ingrèdiènts

• 450 grams Ricotta chèèsè (approximatèly 16 ouncès)
• 1 ègg
• 1 1/2 cup choppèd frèsh spinach
• 1 tèaspoon drièd basil
• a pinch or two of salt and pèppèr
• 2 clovès frèsh garlic (prèssèd or finèly mincèd)
• 1 1/2 cups shrèddèd mozzarèlla chèèsè
• 3/4 cup frèshly gratèd Parmèsan chèèsè
• 1 box rèady-to-stuff Cannèlloni (Mannicotti) noodlès (approximatèly 20 noodlès pèr box)
• 2 380 ml jars of marinara saucè (two 13 fluid ouncè jars)
• 2 cups shrèddèd mozzarèlla chèèsè
• 1/2 cup shrèddèd Parmèsan chèèsè

Baked Ricotta and Spinach Cannelloni

Instructions

1. Prèhèat your ovèn to 375 dègrèès Fahrènhèit and sèt asidè a 9-inch by 13-inch rèctangular cassèrolè dish.
2. Add thè ricotta, ègg, spinach, basil, salt and pèppèr, garlic, mozzarèlla and Parmèsan chèèsès to a largè bowl and stir togèthèr with a rubbèr spatula until wèll combinèd. 
3. ........................
4. ........................

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