Spinach and Ricotta Cannelloni
Serves 4-5

125g frozen spinach
1 container of ricotta cheese
¼ cup parmesan cheese
¼ cup grated edam cheese
Packet of Cannelloni tubes
1 ½ cups pasta sauce
1 can chopped Italian tomatoesPlace frozen spinach in a medium sized microwave proof bowl and defrost in microwave. Push the spinach with a spoon to remove excess water and pour off. Do this a few times so spinach is not watery. Add the ricotta cheese and parmesan cheese to the spinach and mix together. Season with cracked pepper. Pour the can of tomatoes into an ovenproof dish. Stuff the cannelloni tubes with spinach and ricotta mixture and put on top of tomatoes in dish. When all the tubes are stuffed, pour over the pasta sauce. Bake at 200 degrees Celsius for 20 – 25 minutes. Take out and sprinkle over ¼ cup of grated edam cheese. Return to oven for another 10 minutes. Serve with steamed vegetables.