Method
1. Preheat your oven to 190°C.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant. Add the chopped spinach and cook until wilted. Remove from heat and let it cool slightly.
3. In a large bowl, combine the ricotta cheese, cooked spinach, grated Parmesan cheese, beaten egg, nutmeg, salt, and pepper. Mix until well combined.
4. Using a spoon or a piping bag, fill each cannelloni tube with the spinach and ricotta mixture.
5. Spread a thin layer of Ozganics Bolognese Pasta Sauce on the bottom of a large baking dish. Place the filled cannelloni tubes in a single layer in the baking dish. Pour the remaining Ozganics Bolognese Pasta Sauce over the cannelloni, ensuring they are completely covered.
6. Sprinkle the shredded mozzarella cheese evenly over the top.
7. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is golden and bubbly.
8. Garnish with fresh basil leaves and serve hot.
