Articles & Recipes
Spinach Cannelloni
Ingredients
1 cup low fat ricotta (250grmas)
1- 250 g package frozen spinach (165grams)
1 small finely chopped onion (75grams)
1 crushed clove garlic (3grams)
Pepper and salt to taste
12 instant Cannelloni tubes (gluten free if required) (120grams)
1/2 cup non-fat milk (125 ml)
1- 415 g can tomatoes diced with vegetables (onion, garlic & basil)
1/2 cup low fat mozzarella cheese (60grams)
Method
Mix ricotta cheese, well drained spinach, chopped onion and garlic together.
Season to taste with pepper and salt.
Cut the side off the box of Cannelloni to expose the top of the Cannelloni tubes.
Place a large nozzle in a piping bag and fill with the ricotta mixture.
Fill the Cannelloni tubes while still in the box to support them. This makes it easy.
Pour the milk in the bottom of a greased dish.
Lay the filled Cannelloni in the bottom of the dish.
Pour over the canned flavoured tomatoes and sprinkle with the grated cheese.
Cover with foil and bake at 200 °C for 15 minutes. Remove foil and bake for 10 minutes more or until brown and bubbling.
Serve with salad
Serves : 4
Nutrients per Serve :
KJ 1178, Calories 284, Carbohydrates(grams) 30.8, Fat(grams) 9, Fibre (grams) 4.4
Note
Egg Free, Vegetarian