Ingredients

The following ingredients have 4 Servings
  • 14 ozs Spinach
  • salt
  • 2 slices Whole Wheat Toast
  • 5 ozs Ricotta cheese
  • Nutmeg
  • 2 eggs
  • peppers
  • 10 cannellini beans
  • butter (for the baking dish)
  • 1 pint Tomato sauce
  • 1 oz Parmesan

Instruction

  • Rinse spinach and spin dry. Cook briefly in a pot of boiling salted water just until wilted, then rinse with cold water, drain and squeeze firmly to remove excess liquid.
  • Finely chop the spinach with a large knife.
  • Toast the bread and finely chop.
  • Drain the ricotta. Grate the nutmeg. Mix together spinach, breadcrumbs, ricotta and eggs in a bowl. Generously season with salt, pepper and nutmeg.
  • Place the spinach mixture in a piping bag and cut off the tip.
  • Pipe the filling into the pasta tubes. Place in a buttered baking dish (approximately 9 x 6 inches) and spread tomato sauce to top. Bake on middle rack of preheated oven at 350°F until heated through and bubbling, about 35 minutes; after 20 minutes, finely grate the Parmesan and sprinkle over the cannelloni. Let cool 5 minutes before serving.