Spinach and Herb Cannelloni

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Spinach and Herb Cannelloni

 

2 cups tomato sauce, fresh or canned

1 tsp.

dried basil

1 tsp. dried oregano

1 tsp. minced garlic

12 ozs. fresh

spinach or frozen, thawed and drained

12 ozs. ricotta cheese or cottage

cheese

3 tbsps. chopped fresh basil

3 tbsps. chopped fresh parsley

3

tbsps. chopped scallions

1 tsp. chopped garlic

grating of fresh

nutmeg

salt and freshly ground black pepper to taste

12 cannelloni or

manicotti shells, cooked

 

Combine the tomato sauce, dried herbs, and 1

teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15

minutes. Remove from heat and set aside. Chop the spinach and combine with the

remaining ingredients except the pasta shells. Lightly coat a baking pan with

olive oil or non-stick cooking spray and spread half the sauce in the bottom.

Fill each cannelloni or manicotti shells with the cheese mixture and place in

the baking pan. Top with the remaining tomato sauce. Bake at 350F (180C) for 20

to 30 minutes, until heated through. Serves 4 to 6.

 

 

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