A Quiet Night In Light (part 1) - Spinach & ricotta cannelloni

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Whether you’re eating alone or as part of a couple, these easy dishes make perfect couch companions.

Spinach & ricotta cannelloni

·         Serves 1

·         Time to make 40 min

Description: You’ll be on a roll with this deliciously easy, cheesy recipe

You’ll be on a roll with this deliciously easy, cheesy recipe

Ingredient

·         Cooking-oil spray

·         ½ x 250g box frozen spinach, thawed

·         ½ cup sliced button mushrooms

·         100g low-fat ricotta

·         1 egg

·         Pinch of ground nutmeg

·         Pinch of dried mixed herbs

·         3 dried cannelloni tubes

·         2 tablespoons grated parmesan (optional)

·         ½ cup passata

·         2 tablespoons basil leaves

·         1 cup rocket

·         1 small tomato, diced

Recipe

1.    Preheat oven to 180°C. Spray a small ovenproof baking dish with cooking oil. Drain spinach of excess water; place in a large bowl with mushrooms, ricotta, egg, nutmeg and dried herbs to make filling. Season filling with black pepper and mix well.

2.    Use a small spoon with a long handle to fill cannelloni tubes with half of the spinach-ricotta filling. Mix half of the passata with ¼ cup hot water and pour mixture into baking dish. Add cannelloni tubes to dish; spoon remaining filling around them.

3.    Mix remaining passata with ¼ cup hot water and spoon over tubes. Sprinkle with parmesan.

4.    Bake for 25-30 minutes, or until light golden. Scatter with basil leaves; serve with rocket and tomato salad on the side.

Per serve 1691kJ/405cal Protein 32.4g Total Fat 12.4g Sat Fat 5.2g Carbs 35.8g Sugars 7.7g Fibre 11.0g Sodium 595mg Calcium 770mg Iron 5.5mg

 
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