Spinach Ricotta Cannelloni

Ingredients

• 1250 g cannelloni(250g)
• 2250 g ricotta(250g)
• 3500 g chopped spinach(500g)
• 4400 ml cream(400g)
• 5600 g basil tomato sauce(600g)
• 6150 g parmesan(150g)
• 71 teaspoon salt(6g)
• 80.5 teaspoon pepper(1g)

Instructions

1. 1Preheat the oven to 190 degrees Celsius.
2. 2Pour half of the cream into an oven-proof dish.
3. 3Defrost chopped spinach in the microwave or on the stove, drain, then mix with ricotta, salt, and pepper.
4. 4Place the spinach-ricotta mixture into a plastic bag and cut one corner to create a piping bag.
5. 5Position cannelloni vertically in the dish and fill them with the spinach-ricotta mixture using the bag.
6. 6Lay the filled cannelloni down in the dish, add the remaining cream and tomato sauce on top.
7. 7Ensure all the pasta is covered with sauce. Sprinkle with parmesan.
8. 8Bake for 30 minutes at 190 degrees Celsius.