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Spinach Cannelloni

Some preparation is required for this dish, but the bonus is that it can be assembled ahead of time. Serve single cannelloni as an appetizer or double to serve as a main course.

Preparation Time: 25 minutes
Cook Time: 25 minutes
Serving: 4 servings

Ingredients:

•   4 lasagna noodles (about 26 cm/10 inches)

Sauce:
•   375 mL (1 1/2 cup) prepared tomato sauce, divided

Filling:
•   6 nuggets Europe's Best® Chef's Spinach, cooked, drained and squeezed dry
•   175 mL (3/4 cup) ricotta cheese
•   175 mL (3/4 cup) grated Parmesan cheese, divided
•   1 egg
•   2 mL (1/2 tsp) salt
•   1 mL (1/4 tsp) pepper
•   Pinch ground nutmeg
•   50 mL (1/4 cup) chopped fresh basil

Preparation:

1.  In a large amount of boiling salted water, cook lasagna noodles for 10 minutes or until tender. Stir gently occasionally. Drain and rinse with cold water to cool slightly. Place noodles on a wet kitchen towel. Cut in half crosswise to make eight pieces.
2.  Spread 175 mL (3/4 cup) tomato sauce in bottom of a greased 2 L (8-inch) square baking dish.
3.  In a bowl, combine spinach, ricotta, 125 mL (1/2 cup) Parmesan, egg, salt, pepper, nutmeg and basil. Mix well. Place approximately 50 mL (1/4 cup) filling on end of each noodle. Gently roll up encasing filling. Arrange cannelloni seam-side down on sauce. Spread over remaining 175 mL (3/4 cup) tomato sauce. Sprinkle with remaining 50 mL (1/4 cup) Parmesan.
4.  Bake in a preheated 180°C (350°F) oven for 25 minutes or until bubbly and hot.

Make Ahead:
Cannelloni can be assembled, covered and refrigerated up to eight hours earlier or overnight. If cooking from the refrigerator, increase baking time from eight to ten minutes, or until hot.

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