This baked spinach & ricotta cannelloni is the definition of comfort food🤌🏽🍝✨ Here’s The Full Recipe👇🏽 For the filling: 300g spinach 200g chestnut mushrooms, finely chopped 250g ricotta 50g grated cheddar 75g grated mozzarella Salt & black pepper For the tomato sauce: 1 onion, finely chopped 3–4 garlic cloves, finely chopped 400g passata 1 tsp chilli flakes 1 tsp smoked paprika 1 tsp dried oregano ½ tsp sugar Salt & black pepper 1 tbsp olive oil To assemble: 12 cannelloni tubes 50g grated cheddar 75g grated mozzarella Method👇🏽 1. Wilt the spinach in a pan, then remove and set aside. Once cooled slightly, squeeze out any excess moisture. 2. In the same pan, cook the finely chopped chestnut mushrooms until softened and the excess moisture has cooked off. Set aside. 3. Add the olive oil to the pan, followed by the finely chopped onion. Sauté until softened, then add the garlic and cook for another minute. 4. Pour in the passata, then add the chilli flakes, smoked paprika, oregano, sugar, salt and black pepper. Stir and simmer for 10–15 minutes. 5. Finely chop the spinach and mix with the cooked mushrooms, ricotta, grated cheddar and mozzarella. Season with salt and black pepper. 6. Spread some of the tomato sauce over the bottom of a baking dish. 7. Pipe the spinach, mushroom and ricotta filling into 12 cannelloni tubes, then arrange them in the dish. 8. Pour over the remaining tomato sauce, making sure the cannelloni are well covered. 9. Top with the remaining cheddar and mozzarella. 10. Cover with foil and bake at 190°C fan for around 25 minutes. Remove the foil and bake for another 10–15 minutes, until the pasta is cooked through and the cheese is golden and bubbling. #EasyRecipes #cookwithme #DinnerIdeas #healthyrecipe #simplerecipe — @kyfitjourney TikTok