What better way to a tasty evening than to a lovely spinach and ricotta cannelloni recipe. We have been planning this recipe for a while now and realised it tonight. If you love cheese, then you'll love this. Cheese, tomato, some massive pasta tubes stuffed with tasty goodness. When you make it, you'll see what I mean. You'll feel like in the heart of Italy! Oh and in case you were wondering cannelloni is pasta tubes approx. 7cm long and 2cm wide, and no you don't need to boil it before stuffing it. Enjoy this classic Italian cannelloni recipe.

This recipe should provide 4 servings or 2 or 3 big servings if you are extra hungry.

Sauce:
- Heat up a frying pan on medium heat, add oil.
- Add onion and garlic and fry for a couple of minutes until the onion is see through.
- Add tomato, salt, pepper and water and cook for another 5 minutes.
- Switch off heat, stir in basil or dried herbs and leave to rest / set aside.

Filling:
- Mix the filling ingredients in a bowl and adjust salt and pepper levels as required remembering and different cheeses will have different saltiness levels.

Assembly and Baking:
- Preheat oven to 180c / 350f.
- Choose a baking pan / ceramic baking dish that will fit all the cannelloni. You can have less, of them of course and split into several dishes, but it is better not to layer them on top of each other to have more tasty pasta tubes.
- Spread some sauce on the base of the pan / ceramic dish.
- Put the filling into a piping bag and using it fill the pasta tubes. Here you can use any way you like of filling the tubes, depending on how adventurous you are feeling.
- Place the tubes into the dish.
- Pour over remaining sauce covering all the cannelloni tubes. Cover the dish with foil, then bake for 25 minutes.
- Remove foil, add mozzarella to cover everything and return the dish to the oven then bake for another 10 minutes until the cheese is melted. In this last part of baking, you can choose to switch on the grill if your oven has it and that way grill the cheese which will give it a nice crispy finish.
- Serve with the garnish of parsley or basil.

Enjoy!