Ricotta and Spinach Canelloni

Ingreds:
10-12 instant canelloni tubes
225 g fresh ricotta
1/2 cup grated cheese
250 g frozen spinach, thawed
2 egg yolks, beaten
1/2 t salt
pinch black pepper
pinch nutmeg
1 clove garlilc, crushed
125 g tomato puree
1 tin tomatos
basil
2 t olive oil
1 t salt, black pepper
1/2 cup cream
1/2 cup grated cheese

mix spinach, ricotta, egg yolks, garlic, grated cheese, nutmeg and S&P. fill canellnoi tubes
heat oil in pan, add tins tomato, basil and S&P, bring to boil and remove from heat
pour layer of tomato sauce in tray. place layer of canelloni tubes. pour over remaining sauce and cream and cheese. bake in 200 degree oven for approx 35 mins.