Ingredients:

• 1-2 pouches of Hungry Boo Tomato Basil Sauce
• 10 -12 cannelloni tubes (pre-cooked or no-boil variety)
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 cup spinach leaves, finely chopped (optional)
• 1 small egg (optional, helps bind the filling)
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions:

1. Prepare the Filling:

• In a large mixing bowl, combine the ricotta cheese, 1/2 cup of shredded mozzarella, and 1/4 cup of grated Parmesan.
• Add the finely chopped spinach (if using), dried oregano, garlic powder, salt, and pepper. Mix well.
• If using an egg, crack it into the mixture and stir until fully incorporated. This helps to bind the filling and gives it a creamy texture.

2. Fill the Cannelloni Tubes:

• Using a small spoon or piping bag, carefully fill each cannelloni tube with the cheese mixture. Ensure they are well-packed but not overstuffed.

3. Assemble the Dish:

• Preheat your oven to 180°C (350°F).
• In a baking dish, spread a thin layer of Hungry Boo Tomato Basil Sauce on the bottom.
• Place the filled cannelloni tubes in a single layer over the sauce.
• Pour the remaining Hungry Boo Tomato Basil Sauce evenly over the cannelloni.

4. Add Cheese and Bake:

• Sprinkle the remaining 1/2 cup of mozzarella cheese and 1/4 cup of Parmesan cheese over the top of the sauce-covered cannelloni.
• Cover the baking dish with aluminium foil and bake in the preheated oven for 25-30 minutes, or until the cannelloni are tender and the cheese is bubbly.

5. Serve: 

• Once baked, remove the foil and bake for an additional 5 minutes to lightly brown the cheese on top.
• Let the dish cool slightly before serving.
• Garnish with fresh basil leaves if desired and serve warm.