Cheesy Spinach Cannelloni

Ingredients (serves 4)

• 1 bunch English spinach, trimmed, washed
• 500g reduced-fat fresh ricotta
• 1 cup (80g) grated cheddar
• Pinch of nutmeg
• 375g San Remo fresh lasagne sheets
• 575g jar Leggo's bolognese pasta sauce
• 1/2 cup (40g) grated cheddar, extra

Method

1. Preheat oven to 180°C. Put the spinach in a saucepan. Cook, covered over a low heat for 1-2 minutes or until wilted. Use tongs to transfer to a bowl. Set aside to cool.
2. Place the ricotta, cheddar and nutmeg in a bowl. When the spinach is cool enough to handle, squeeze out excess water. Finely chop the spinach and add to the ricotta. Use a fork to mash together.
3. Put 1/4 cup of the spinach mixture across the short side of the lasagne sheet, and roll up into a tube shape. Repeat with the remaining lasagne and mixture, to make 8 tubes.
4. Spread a thin layer (about 1/2 cup) of the pasta sauce over the base of a shallow ovenproof dish. Arrange the cannelloni tubes in a row. Cover with the remaining sauce, and sprinkle with the extra cheese. Bake for 40 minutes or until golden.