Cannelloni with spinach and ricotta

Ingredients for 2 servings:

• ½ package of cannelloni
• 500 g fresh leaf spinach
• 1 cup ricotta
• 1 m.-sized onion(s)
• 1 package of tomatoes, chunky, unseasoned
• oregano
• Black pepper, freshly ground
• Salt
• 1 pinch of nutmeg
• 1 handful of freshly grated Parmesan cheese
• ½ lemon(s), juice

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

Preheat the oven to 200°C. Heat a pan with olive oil over medium heat, finely chop the onions and sauté. Add the oregano, salt, and tomato sauce, remove from the heat, and transfer to an ovenproof casserole dish. Wash the spinach, let it wilt briefly in the pan, and season with ricotta, lemon juice, nutmeg, salt, and pepper. Fill the cannelloni with the spinach and ricotta mixture and place them on the bed of tomatoes, filling the bottom. Spoon the remaining spinach mixture over the top. Sprinkle with Parmesan cheese. Bake in the oven for about 20 minutes.