Measurements

• 200g Spinach
• 250g Ricotta
• 12 Cannelloni Tubes
• 50g Parmesan Cheese
• 100g Mozzarella Cheese
• 1 Egg
• 1/4 tsp Nutmeg
• Salt, to taste
• Black Pepper, to taste
• 2 tbsp Olive Oil
• 1 Onion
• 2 cloves Garlic
• 400g Tomatoes
• 1 tsp Basil

Preparation Method

• Preheat oven to 180°C (350°F).
• Heat olive oil in a pan over medium heat.
• Add onions and garlic, sauté until soft.
• Add tomatoes and basil, simmer for 10 minutes.
• Season with salt and pepper, set aside.
• Blanch spinach in boiling water for 2 minutes.
• Drain and chop spinach finely.
• In a bowl, mix ricotta, spinach, egg, nutmeg, salt, and pepper.
• Fill cannelloni tubes with ricotta mixture.
• Spread half of the tomato sauce in a baking dish.
• Place filled cannelloni on top of the sauce.
• Cover with remaining tomato sauce.
• Sprinkle with Parmesan and mozzarella cheese.
• Bake for 25-30 minutes until golden and bubbly.
• Let cool slightly before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.