Method

1. Heat olive in a frying pan. Add onion and garlic and cook over medium heat for 5 min or until the onions are softened.
2. Add spinach to the pan and stir through until slightly wilted. Remove from the heat and allow to cool.
3. In a bowl, combine the ricotta, eggs, parmesan cheese, nutmeg and seasoning. Add the cooled spinach mixture and stir to combine.
4. Fill dry cannelloni tubes with the mixture.
5. Pour one third of the Classic Pumpkin Soup into a baking dish then layer with the filled cannelloni tubes.
6. Pour over the remaining soup and apply a layer of tomato paste.
7. Sprinkle with grated mozzarella cheese and additional parmesan.
8. Bake for 35-40 min or until cannelloni is tender.
9. Rest for 10 min before serving.