Serves: 4
Takes: 50 mins
Per serving: calories 440, carbs 37g, fat 23g, saturated fat 11g

180g pack baby spinach leaves
250g pot ricotta cheese
150g Cheshire cheese, grated
16 tubes cannelloni
Olive oil, to grease
2 x 300g pots fresh Napoletana sauce

1. Preheat oven to 190°C/170°C fan/gas 5. Put spinach in a dry non-stick frying pan and stir-fry until it wilts. Turn into a colander and press with the back of a spoon to remove any excess water. Chop roughly.
2. Mix spinach with ricotta and two thirds of Cheshire cheese. Season and stuff into the tubes. With the oil, grease a shallow ovenproof dish or four individual dishes big enough to hold a single layer of cannelloni.
3. Put cannelloni in dishes and cover with sauce. Sprinkle on the remaining cheese, cover with foil and bake for 25 mins, removing foil for last 5 mins.

http://www.asda-recipes.co.uk/.

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