Ricotta and Spinach Cannelloni

This is wonderful canneloni and I make it often

12 cannelloni tubes
Cook cannelloni in plenty of boiling water.
When cooked and while still firm add 2 cups cold water to slow the cooking process.
Set aside till ready to fill.

Filling
3 cups Ricotta
2 eggs
¾ cup tasty cheese (grated)
S/p
Ground nutmeg (pinch)
2 tablespoons butter
1 vegetable stock cube
1 packet spinach

Mix all together and refrigerate till ready to fill cannelloni

Sauce.
1 small onion (chopped)
1 tin diced tomato
Basil 1 teaspoon
S/p
2 cloves garlic
1 cup water
Mix together in a pot and bring to the boil cook 15 minutes

Drain cannelloni and fill with Ricotta and spinach mix
Add to greased pan pour tomato sauce on top cover with cheese
Bake 20 mins