Spinach & Ricotta Cannelloni

• 1/4 cup extra virgin olive oil, plus extra for oiling
• Salt flakes and freshly ground black pepper, to taste
• 500 grams baby spinach
• 600 grams ricotta cheese, drained
• 2 eggs
• Salt flakes and freshly ground black pepper, to taste
• Freshly grated nutmeg, to taste
• 1 cup freshly grated parmesan
• 24 cannelloni tubes (no-cook)
• Green salad, for serving
• tomato sauce Recipe
• 1/4 cup extra virgin olive oil
• 2 red onions, finely diced
• Salt flakes, to taste
• 800 grams Italian canned tomatoes, chopped
• 1/4 cup basil leaves, finely sliced

1. Make Tomato Sauce: place oil in a saucepan over medium heat. Stir in onion and salt, cover and cook for about 10 minutes, until soft. Stir in tomato, crush well with a potato masher or wooden spoon and bring to the boil. Reduce heat and simmer for 10 minutes then stir in basil and set aside.
2. Preheat oven to 180u0b0C.
3. Heat oil in a large, high-sided frying pan over low heat. Add spinach and salt, cover and cook for 5-10 minutes, stirring frequently, until spinach is thoroughly wilted. Depending on the size of your pan, you may need to add spinach in batches as each lot wilts a little to make room for more.
4. Tip spinach into a sieve and set aside to cool enough to handle. Squeeze to remove as much excess liquid as possible, then chop roughly.
5. Combine well with ricotta, egg, nutmeg, salt, pepper and half the parmesan.
6. Oil the bottom of a baking dish and cover with one third of the Tomato Sauce.
7. Using a piping bag, pipe the ricotta mixture into the cannelloni tubes, arranging them in the dish in a single layer.
8. Pour remaining sauce over the top, pressing them down gently, if necessary, so they are all covered with sauce.
9. Sprinkle with remaining parmesan and bake for 40 minutes.
10. Serve with a green salad.

extra virgin olive oil, salt, eggs, salt, nutmeg, freshly grated parmesan, cannelloni, green salad, tomato sauce, extra virgin olive oil, red onions, salt, italian canned tomatoes, basil

Taken from food52.com/recipes/77748-spinach-ricotta-cannelloni (may not work)