Instructions

Step

1

Preheat oven to 180 C. Combine spinach, ricotta and feta in a bowl and season with pepper. Using a teaspoon, or disposable icing bag, fill the cannelloni tubes with the spinach filling.

Step

2

Lay half of the tomatoes on the base of 1 large ovenproof baking dish (or 2 smaller dishes). Place cannelloni in a single layer and then top with the remaining tomatoes. Top with béchamel sauce and sprinkle over the parmesan.

Step

3

Bake for 30 minutes, or until heated the pasta is tender and top is golden brown.