Spinach (about 1/4 cup chopped fresh or defrosted frozen)
Tub of Riocotta cheese
Jar of spaghetti sauce
Tin of evaporated milk
1c grated cheese
Salt and pepper
1/4 ts Cardamon
1c grated cheese extra
1). Slice eggplant (I only used about 1/4 of a huge one, you can use more), brush with oil and place on a tray in the oven to roast a little.
2). Finely chop mushrooms, add to a mixing bowl with the spinach, cheese, scooped out avocado and spices.
3). When eggplant is browned, chop (or rather smoosh) into small pieces and add to the mix. Make sure mixture is well combined.
4). Mix the pasta sauce with the evaporated milk (I used a whole jar of sauce and about half a tin of milk), and pour about 1/4 of this into a baking dish to cover the bottom.
5). Fill the cannelloni cases with the mushroom mixture (a fork works well as you can poke it down), and place them in the sauce filled dish… allow a small space between the cannelloni. Once the dish is filled with one layer of cannelloni, put the remaining sauce mix over the top to cover.
6). Bake about 10 mins, then top with grated cheese if you wish and put in for another 10 mins.