500g fresh ricotta
150g frozen spinach, thawed
Pinch ground nutmeg
1 egg, lightly beaten
50g parmesan, grated
½ cup basil leaves, finely chopped
Salt and freshly ground black pepper, to season
250g packet fresh cannelloni sheets
750g jar good-quality tomato-based pasta sauce
100g mozzarella, sliced
Extra 20g parmesan,finely grated
Basil leaves, to serve
Focaccia, to serve
Preheat oven to 180°C. Combine ricotta, spinach, nutmeg, egg, parmesan and basil in a large bowl. Season.
Put 1 pasta sheet on work surface. Spoon ¹⁄³ cup of the ricotta mixture along 1 short end. Roll up to enclose filling. Repeat to make 12 rolls.
Divide ½ the tomato sauce between 4 small ovenproof ceramic baking dishes. Put 3 rolls in each, seam-side down, in a single layer. Top with remaining sauce. Cover with foil and put on a large oven tray.
Bake for 20 minutes. Scatter over mozzarella and extra parmesan. Cook, uncovered, for a further 20 minutes or until cheese melts and filling is hot.
Scatter over basil and serve with focaccia and salad.