Creamy Spinach and Ricotta Cannelloni Bake

Serves 6, Prep and Cook 1 hour, 10 mins

2 x 250g boxes frozen spinach,

thawed

500g fresh ricotta

1¼ cups grated Perfect

Bakes cheese

80g tube Italian Herbs paste 4 fresh lasagne sheets (see Tip) 490g jar Creamy Carbonara

Pasta Sauce

1 Grease a rectangular ovenproof dish (10-cup capacity).

2 Place spinach in a large sieve. Squeeze to remove excess liquid. Transfer to a large bowl with ricotta, ²⁄³ cup of the cheese and paste. Season with salt and pepper. Mix well.

3 Place spinach mixture (about 1 cup) lengthways along one long side of each lasagne sheet.

Roll up from long sides to enclose filling and make cannelloni. Spread ½ cup pasta sauce over base of prepared dish. Arrange cannelloni in single layer over pasta sauce. Pour over remaining pasta sauce to cover cannelloni. Sprinkle with remaining cheese. Cover with oiled foil.

4 Cook in a moderate oven (180C) for 20 minutes. Remove foil. Cook for a further 30 minutes, or until cannelloni is tender and top golden brown. 5 Serve with mixed salad leaves (optional).