Name: Spinach and ricotta cannelloni
Prep time: 30 minutes
Cook time: 25 minutes
Yield: 6
Ingredients: 1 tsp rapeseed oil; 1 large onion, finely chopped; 1 leek, finely chopped; 3 cloves garlic, crushed; 250g frozen leaf spinach; 150g ricotta cheese; half tsp nutmeg; 120g cannelloni (dry weight), cooked according to pack instructions and refreshed in cold water; 400g can chopped tomatoes; 1 heaped tsp oregano; 1 tbsp tomato puree; good grind black pepper; 25g Mozzarella, thinly sliced

A low-fat version of cannelloni stuffed with spinach, ricotta, leeks and onions, baked in a rich tomato sauce.

Serves

Prep

30 minutes

Cook

25 minutes

Nutritional Information:

Each 170g serving contains (excludes serving suggestion)

KCal: 171
Carbs: 20.8g
Fibre: 4.2g
Protein: 8.5g
Fat: 5.0g
(Low)
Saturates: 2.4g
(Low)
Sugars: 6.1g
(Low)
Salt: 0.14g
(Low)
Fruit/Veg Portion: 2

What makes a healthy, balanced diet?

Ingredients

1 tsp rapeseed oil
1 large onion, finely chopped
1 leek, finely chopped
3 cloves garlic, crushed
250g frozen leaf spinach
150g ricotta cheese
half tsp nutmeg
120g cannelloni (dry weight), cooked according to pack instructions and refreshed in cold water
400g can chopped tomatoes
1 heaped tsp oregano
1 tbsp tomato puree
good grind black pepper
25g Mozzarella, thinly sliced

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Method

Step 1

Preheat the oven to 180°C/gas 4. Add the oil to a saucepan and cook the onion and leeks for 5-8 minutes. Mix in the garlic, cook together for 1 minute and remove from the heat.

Step 2

Add the spinach, ricotta cheese and nutmeg and mix well.

Step 3

Meanwhile, put the tomatoes in a bowl and add the oregano, tomato puree and pepper. Mix together to make the sauce.

Step 4

Stuff the spinach and ricotta mixture into the cannelloni.

Step 5

Put half the tomato sauce into an ovenproof dish. Place the stuffed cannelloni on top and add the remaining sauce. Top with Mozzarella and bake for 15 minutes.

Recipe tips

Cooking pasta, draining and placing it immediately in cold water, stops it from continuing to cook and makes sure it doesn’t go soggy.
For a dairy-free/vegan alternative, use soft tofu in place of the ricotta and top with a little dairy-free or vegan alternative to cheese.