RICOTTA & SPINACH CANNELLONI           the ingridients + preparation method:

• serves 2-4
• 2 sheets of pasta
• 300g (3 oz) ricotta cheese
• zest of 1 lemon
• 2 cloves of garlic, crushed
• 1/4 cup grated parmesan cheese and 1/4 cup shredded mozzarella
• 2 tablespoon basil, shredded or chiffonade
• handful of baby spinach leaves
• 1 cup cream

• preheat oven to 390 deg f / 200 deg c
• combine ricotta cheese, lemon zest, garlic, mozzarella and a bit of salt and pepper
• prepare the pasta, spread some egg mixture along the edge, fill in with the mixture
• place in a baking dish,spread spinach leaves and pour the cream and remaining cheese place in oven
• bake for 15 minutes, serve with a delicious salad