Cannelloni with Ricotta & Spinach (Cannelloni ricotta e spinaci)

I was reading a fellow bloggers page, Bleeding Espresso, and found this recipe for Cannelloni with Ricotta & Spinach. Her page is attached to the title. Needless to say, it was delicious!! Thanks Sognatrice.

















400 g chopped spinach
500 g ricotta
30 g grated parmegiano reggiano
1 egg yolk
Salt to taste
Cannelloni shells

Start by making your sauce first. In the meantime, chop finely frozen spinach, and if using fresh spinach, you’ll need to boil it and then be sure it’s completely cooled off before adding it to the ricotta.
In a medium bowl, combine the ricotta, spinach, egg yolk, salt, and grated cheese. Put a layer of tomato sauce on the bottom of a baking dish large enough to hold the cannelloni and then fill the shells with the mixture, placing each completed cannelloni in the pan. If you use cannelloni shells that must be pre-cooked, boil them before you fill them; be sure to leave them a little more than al dente because they will be cooking more in the oven.
Put another thin layer of sauce over the cannelloni and grate cheese on top. Then place the dish in the oven and bake at 390°F (200°C) for about 40 minutes. Let sit for a few minutes before serving, and then dig in.