Right this is a super easy and delicious recipe to follow although it is a bit messy in the preparation stage. It’s a recipe I prepared with the girls to get them more involved which they love but I cannot call it quick to get together. The quick version would use lasagna pieces and more white sauce, I’ll add the alternative a the bottom but for now I give you one of my kids favourite all time recipes that I leant in Italy
Spinach and ricotta cannelloniIngredients 1 box of cannelloni 500g of frozen spinach 250g ricotta 5 slices of sandwich ham salt and pepper 250g four cheese sauce or white sauce 200g tomato and basil pasta sauce cheese to grate on top
Defrost the spinach in a bowl. Chop the ham and add to the spinach along with the tub of ricotta, season and mix well to amalgamate all the ingredients.
Cover the bottom of your pyrex ovenproof dish with a layer of tomato sauce, this is to prevent the cannelloni sticking.
Fill the cannelloni tubes with the spinach and ricotta mixture, I used a teaspoon which can be quite a long process, a large syringe or open tube piping bag would most likely be a lot quicker ;)
Lay the filled cannelloni along the dish until completely covered.
Cover with four cheese sauce or white sauce and sprinkle well with grated cheese.
Bake in the oven at 180C for 40 minutes, test the cannelloni with a knife to make sure the pasta has softened.