Freezer Friendly Cannelloni

INGREDIENTS:

3-4 Cups silverbeet/ Spinach

1 bunch Spring onions

2 Tbs Mixed Italian herbs

4 eggs

2 containers Ricotta cheese

200-300g Cheddar cheese

1-2 Tbs stock paste ( or powder)

1/2 - 1 cup Parmesan cheese ( grated)

1 jar Passata

1- 2 boxes dried cannelloni noodles

1 jar premade pasta sauce ( homemade is preferred)

Diced fresh herbs * optional ( Basil, parsley, oregano)

METHOD:

1. Wash and dry your spinach well - I use a salad spinner.

2. chop your spinach and add to a large bowl.

3. add to the large bowl, the dried herbs, eggs, ricotta cheese, cheddar cheese, parmesan and stock paste ( or salt and pepper)

4. Mix well to combine.

5. Prepare your baking dish by spraying a little oil inside.

6. layer the passatta into the base of your panned set aside while you prepare the cannelloni.

7. Spoon the ricotta mixture into a pastry bag or zip lock bag and pip into each end of the dried cannelloni noodles.

8. Place filled cannelloni into the pan with the tomato base.

9. Once all cannelloni are filled, top with the pasta sauce, grated cheese and sprinkle of fresh herbs.

This is now ready to be baked at 180C for 30 mins or if you want to freeze- then allow to cool before wrapping in foil/ glad wrap and placing in the freezer.