Spinach and Ricotta Canneloni

Ingredients

• 10 canneloni tubes or gluten free option: use 2 large eggplants and follow 2nd recipe below.
• olive oil
• 375 g frozen spinach, thawed and squeezed to remove excess liquid
• 250 g ricotta
• 2 tablespoons sour cream
• 1 garlic clove, crushed

Topping

• 3 medium ripe tomatoes, finely chopped
• 1/3 cup flat leaf parsley
• 1/4 cup parmesan cheese, shredded

Directions

1. Combine spinach, ricotta, sour cream and garlic in a medium saucepan.
2. Cook and stir over low heat for 3-4 minutes or until hot. Let cook slightly.
3. Preheat oven to 375F.
4. Spoon 2 tablespoons of ricotta mixture into your canneloni tubes.
5. Place in a baking dish; cover with foil. Bake for 10 minutes, or until heated through.
6. Meanwhile blend together tomatoes, parsely and parmsan cheese.
7. Top canneloni with tomato mixture and parmesan.
8. Bake for another 15 minutes without the foil until cheese is baked.
9. Gluten Free Option: Instead of using canneloni noodles, you can use eggplant instead. Check out how:
10. Trim each eggplant nto a rectangle; cut lengthwise into 6 slices. Coat with olive oil.
11. Heat a large frying pan over moderate heat. eggplant, in batches, for 2 minutes each side or until golden and tender. Transfer to a plate.
12. Meanwhile, combine spinach, ricotta, sour cream and garlic in a medium saucepan.
13. Cook and stir over low heat for 3-4 minutes or until hot. Let cook slightly.
14. Preheat oven to 375F. Spoon 2 tablespoons of ricotta mixture along shortest edge of eggplant; roll up to enclose. Place in a baking dish; cover with foil. Bake for 10 minutes, or until heated through.
15. To serve, combine tomato, olives, capers and parsley in a bowl. Place eggplant on plates; top with tomato mixture and parmesan.