Spinach and Ricotta Cannelloni

I have decided to join the wonderful world of Meat-Free-Mondays... http://www.supportmfm.co.za
and so here is my recipe for this week...

Ingredients

Half a box of dried cannelloni
500 mls of Bechemel (White Sauce)
150 gms of Cypriot dried Ricotta Cheese - You can use normal if you want
500 gms of Spinach
100 gms of Parmesan Cheese
100 gms of Mozzarella Cheese
Pepper to taste

Wash and cook the spinach, once cooked wait for it to cool down.
Once cooled, squeeze all the water out of the spinach and chop into very small bits.

Add Spinach into a bowl and add about 100 mls of the Bechemel Sauce, crumble the Ricotta Cheese into the spinach mixture, and season with pepper.

Now you can start adding the mixture into the Cannelloni.

Put a layer of the Bechemel sauce at the bottom of the baking dish and add the stuffed cannelloni on top, then you can pour the remaining sauce onto the cannelloni.

Sprinkle the top with the Parmesan Cheese and the Mozzarella Cheese.

Bake dish at 200 degrees celcuis for 15 Minutes.