Spinach Cannelloni

This is such an easy dish, but it looks elegant and impresses people. I love the combination of spinach and ricotta cheese (you can also use cottage cheese or farmer’s cheese). When I have people over who prefer to have fish meals, I add some smoked salmon for them. If you do that, mix it in with the spinach.

Ingredients:
2 cups double cream
1 cup tomato paste, or more to taste
2 cups ricotta cheese or cottage cheese
2 cups fresh spinach or 1 cup frozen spinach, defrosted
salt
pepper
about 12 cannelloni noodles (4 cannelloni per person), uncooked
butter or oil for the dish
2-4 tablespoons parmesan cheese
sundried tomatoes in oil, optional

Instructions:
1. Heat the cream in a saucepan over low heat. Add the tomato paste, warm, and mix thoroughly.
2. Chop the salmon and mix with the ricotta or cottage cheese and the spinach. Add salt and pepper to taste.
3. Stuff the noodles with the salmon and cheese mixture.
4. Place the filled noodles in a shallow, greased pan. Pour the tomato cream sauce evenly over them and sprinkle with parmesan cheese.
5. Bake the noodles for about 20 or 25 minutes at 180 C.
6. Chop up a few sundried tomatoes into small pieces and sprinkle on top of the cooked noodles (alternatively, add some to the cheese mixture before putting it in the noodles).
7. Serve and enjoy!