Spinach and Ricotta Cannelloni

In some parts of Italy they use crepes for the cannelloni instead of pasta sheets - my sister does it all the time (having married an Italiano) and now that's how I do it!!!!

It's delicious and fresh, and freezes really well.

INGREDIENTS:
Cannelloni crepes:
4 eggs
1 1/3 cups water
1 1/3 cups of plain flour
Salt and pepper
Peanut oil

Cannnelloni filling:
600g low fat ricotta
250g frozen spinach, thawed
2 tbsp chopped spinach
2 tbsp chopped basil
Salt and pepper
1/4 cup grated Parmesan cheese

Other ingredients:
650ml passata
1 cup grated mozzarella cheese
1/4 cup grated Parmesan cheese

METHOD:
Combine crepe ingredients and blend.

Cook thin crepe in pan, only a minute on each side. Set aside and separate with baking paper until ready for use.

Combine Canneloni filling ingredients in a bowl.
Spread a couple of tbsp down the middle of each crepe and roll.

Line the tubes up in a baking dish with half the passata at the bottom.

Pour remaining passata over the top and sprinkle with cheeses before placing in 180degree oven for 25 mins.

VOILA! Serve with Italian bread and/or salad.