Spinach Ricotta and Sun Dried Tomato Cannelloni

Last week I shared one of my favorite recipes a mouth-watering Spinach and Cheese Cannelloni. This week I decided to do a spin-off of the ingredients by including some Ricotta and Sun Dried Tomatoes.

Ingredients

• 1 Large Oven Proof Dish
• 1 Package Cannelloni Tubes
• 4 Cups (1 Liter) Béchamel sauce 
• 2 TSP Nutmeg (If using packaged Béchamel sauce)
• 1 TBSP Veg Oil
• 1 Small White Onion Diced Finely
• 1 Garlic Glove Minced Finely
• 400 Grams Chopped Spinach
• Salt/Pepper to Taste
• 2 TBSP Chopped Parsley
• 2 TBSP Chopped Basil
• 1/3 Cup Grated Parmesan Cheese
• 1/2 Cup Mozzarella Cheese
• 3/4 Cup Ricotta Cheese
• 2 Cups Sun Dried Tomatoes
• 1 Can Ricotta and Tomato Sauce

 

Directions

• In a sauce pan add veg oil and cook garlic and onions, then add spinach.
• Add the Parmesan cheese, ricotta cheese, and 1/4 cup of the Mozzarella cheese and mix.
• Add the parsley and basil, and then the sun dried tomatoes.
• In an oven proof dish, add the Ricotta and Tomato Sauce on the bottom, then stuff the cannelloni tubes with the mixture layering them carefully.
• Top the layered tubes with bechamel and remaining shredded mozzarella and place in pre heated oven at 220 degrees Celsius for 35 minutes or until mixture bubbles on top.