Spinach ricotta cannelloni

Put spinach in large frying pan on very low heat. Mix in nutmeg and salt and pepper. Leave to wilt, stirring occasionally.

Fry onions and garlic in separate pan on low heat. Set aside

Beat egg then mix in parm cheese and ricotta.

When spinach is done, set aside to cool then squeeze out moisture so you can chop it on a cutting board. (keep liquid)

Add spinach to cheese mixture. Stir and add salt and pepper to taste.

Spoon the mixture into the cannelloni. (I used my hands)

Put cannelloni in bottom of lightly greased baking pan. Cover with onions, tomato sauce, basil then mozerella cheese

Bake for 40 min at 180 degrees. Cover with foil half way when it becomes brown on top.