750g fresh ricotta cheese
150g baby spinach leaves, chopped
400g Napolina Cannelloni
2 x 390g cartons Napolina Passata with Basil
75g Parmesan cheese or vegetarian hard cheese
Preheat the oven to 180°c / 160°c Fan / Gas Mark 4.
Place ricotta cheese in a mixing bowl and add baby spinach leaves.
Season with salt and pepper and mix to combine.
Take a carton of passata with basil and pour a layer into the base of an ovenproof dish.
Fill the cannelloni tubes with the mixture and place into an ovenproof dish.
Pour the second carton of passata with basil over the cannelloni.
Grate over fresh parmesan or vegetarian hard cheese and bake for 30 minutes until pasta is cooked and the top is golden brown.
For an alternative dish, you could also try using the filling to make a spinach and ricotta lasagne.