Cheesy Spinach Cannelloni

Ingredients

• 400 g ricotta cheese

• 1 (500 g) box frozen spinach
• 1 egg
• 20 cannelloni tubes (or enough to use up filling)
• 1/4 cup parmesan cheese (packaged grated kind is fine)
• 1-2 cup cheddar cheese (grated)
• 1 teaspoon dried dill
• 1/2 teaspoon salt (or to taste)
• 1/2 teaspoon pepper (or to taste)
• 1 teaspoon onion salt (or to taste)
• 1-2 teaspoon roasted garlic (2 big cloves)
• 700 ml tomato sauce
• 1-2 cup fresh shiitake mushroom (hard to come by, can subsitute for any other mushrooms you like)

Directions

1. 1

   -preheat oven to 350 degrees.

2. 2

   -boil cannelloni tubes until still quite firm (they will finish cooking in the oven), emerse in cold water to stop cooking and cool and toss with a little olive oil to keep from sticking together.

3. 3

   -thaw frozen spinich.

4. 4

   -while doing the above, saute shitakes in a little butter or olive oil with onion salt to taste, add to tomato sauce.

5. 5

   -mix ricotta, spinich, egg, dill, garlic, parmesan, salt, and pepper until well blended.

6. 6

   -stuff tubes with filling and arange in a single layer in a lasagne pan with tomato sauce above and below, be sure to cover all pasta as it will dry out if left uncovered.

7. 7

   -top with shredded cheddar and cover with foil.

8. 8

   -cook covered for 30 min or until pasta is soft and filling is hot.

9. 9

   -if desired remove foil and broil for a few min to brown cheese.