Cannelloni with Spinach and Ricotta (Cannelloni ricotta e spinaci)

INGREDIENTS:
1 Dozen cannelloni noodles
16 Oz. can spinach
1 c. Ricotta cheese
1/4 c.Butter
½ c. Chopped garlic
½ c. Ham, minced
½ Lb. mushrooms
½ Tsp. salt
1/4 Tsp. ground pepper

Preheat oven to 350 degrees C.
Pour can of spinach in colander and leave to drain.
Cook cannelloni noodles, drain and let cool.
Melt butter in skillet.
Add onions and garlic and simmer for 5 minutes.
Add minced ham and mushrooms.
Add drained spinach and half of Ricotta cheese.
Add seasonings, remove from heat and let cool to room temperature.
Use a small spoon to fill cannelloni noodles with spinach mixture and arrange in single layer to a buttered casserole dish.
Top with remaining Ricotta cheese.
Bake for 30 minutes.