Cheesy Spinach Cannelloni

• 400 g ricotta cheese
• 1 (500 g) box frozen spinach
• 1 egg
• 20 cannelloni tubes (or enough to use up filling)
• 14 cup parmesan cheese (packaged grated kind is fine)
• 1 -2 cup cheddar cheese (grated)
• 1 teaspoon dried dill
• 12 teaspoon salt (or to taste)
• 12 teaspoon pepper (or to taste)
• 1 teaspoon onion salt (or to taste)
• 1 -2 teaspoon roasted garlic (2 big cloves)
• 700 ml tomato sauce
• 1 -2 cup fresh shiitake mushroom (hard to come by, can subsitute for any other mushrooms you like)

1. -preheat oven to 350 degrees.
2. -boil cannelloni tubes until still quite firm (they will finish cooking in the oven), emerse in cold water to stop cooking and cool and toss with a little olive oil to keep from sticking together.
3. -thaw frozen spinich.
4. -while doing the above, saute shitakes in a little butter or olive oil with onion salt to taste, add to tomato sauce.
5. -mix ricotta, spinich, egg, dill, garlic, parmesan, salt, and pepper until well blended.
6. -stuff tubes with filling and arange in a single layer in a lasagne pan with tomato sauce above and below, be sure to cover all pasta as it will dry out if left uncovered.
7. -top with shredded cheddar and cover with foil.
8. -cook covered for 30 min or until pasta is soft and filling is hot.
9. -if desired remove foil and broil for a few min to brown cheese.

ricotta cheese, frozen spinach, egg, cannelloni, parmesan cheese, cheddar cheese, dill, salt, pepper, onion salt, garlic, tomato sauce, fresh shiitake mushroom

Taken from www.food.com/recipe/cheesy-spinach-cannelloni-328769 (may not work)