Cannelloni with Ricotta and Spinach

Steps

1. mix Spinach 300 g chopped Garlic 2 clove crushed/minced Ricotta 500 g Parmesan 100 g grated Salt 1 tsp Pepper 1 tsp Nutmeg 1 tsp Egg 1 pc
2. fill Mixture Canneloni 250 g
3. take casserole dish
4. smear with Olive Oil 1 tbsp evenly
5. put on it Pasta evenly
6. heat up Olive Oil 1 tbsp in medium pot
7. add Garlic 2 clove crushed/minced
8. fry medium heat 1 min
9. add Heavy Cream 400 ml Broth 300 ml Salt 1 tsp Pepper 1 tsp Basil 0.25 bunch chopped
10. cook 5 min
11. take Pasta
12. put on it Sauce evenly
13. sprinkle with Mozzarella 150 g grated
14. bake 180 °C preheated in oven (convection) 25 min covered
15. bake 180 °C in oven (convection) 15 min uncovered
16. sprinkle with Basil 0.25 bunch chopped when serving