Baked Cheese & Spinach Cannelloni

• 3 cups of marinara sauce
• 1 lb. fresh spinach
• 1/2 cup feta cheese, crumbled
• 1/2 cup vegan ricotta
• 1 cup mozzarella cheese, shredded
• 1/2 cup freshly grated parmesan cheese
• 2 tablespoons pine nuts (toasted)
• salt & pepper
• 16 cannelloni or manicoti tubes (if you can’t find whole wheat, use whole wheat lasagna noodles)

Directions:

• Preheat the oven to 400 degrees F.
• Cook the cannelloni in salted walter per the directions on the box.  Make sure it is al dente (approx 10 minutes).
• Wash & chop the spinach.
• Combine the spinach with the ricotta, Parmesan, feta, pine nuts.  Mix thoroughly.  Add salt and pepper to taste.
• Spoon some marinara sauce over the base of a large, shallow baking dish.
• With a small spoon or knife (or your fingers), carefully fill the cannelloni tubes.
• Arrange cannelloni shells on top.
• Cover with remaining tomato sauce and mozzarella.
• Bake for 25-30 minutes (may be a little longer; check and revise) until top is golden and pasta is tender.