Spinach and Ricotta Canneloni!! - Green day

I should say, i often don't measure stuff.. I go with how it looks/smells/tastes, but this is how much i've used and how much I feel is right.

Spinach and Ricotta Canneloni

Ingrediants -
Frozen spinach - 1 bag,
1 pot of ricotta - i used 250g pot,
3 frozen garlic cubes (defrosted!),
3 large spoonfuls of cottage cheese,
2 eggs,
2 cartons of passata,
Canneloni tubes,
salt and pepper to taste.

1. Deforst your spinach and squeeze the excess water out.
2. Place spinach in a largeish bowl and add ricotta, cottage cheese, garlic, eggs and stir like crazy!
3. Get piping bag or freezer bag with a corner chopped and pipe the mixture into the tubes laying them in a oven suitable dish next to each other.
4. Pour passata over so the tubes are covered and put in the oven for approx 30 mins mediumish heat.
5. When taken out after the 30 mins, add 42g of reduced fat cheese to each section and put back in to brown.
1/3 of this is 2 healthy extra a's, one from the ricotta and one from the cheese for the top, although I have eaten it for EE without the extra cheese on top so its still all good!