Spinach and ricotta cannelloni

Serves: 1

Time to make: 40 mins

Ingredients

More weights & measures

spray oil

3 rolls (125g) thawed spinach

4 small mushrooms, finely chopped in a food processor

1 tablespoon diced peppadew peppersbell peppersX (optional)

100g cottage cheese

1 small egg

pinch of ground nutmeg

pinch of dried mixed herbs

3 dried cannelloni tubes

½ cup passata

2 tablespoons grated parmesan cheese

2 tablespoons fresh basil

1 cup rocketarugulaX

Instructions

Stay Awake

1 Preheat oven to 180.C. Lightly spray a small ovenproof dish with oil. Drain spinach then place in a bowl with mushrooms, peppers (if using), ricotta, egg, nutmeg and herbs. Season and mix well.

2 Use a small spoon to fill cannelloni tubes with spinach mixture. Mix half the passata with 1/4 cup hot water and place in prepared ovenproof dish. Add cannelloni tubes then spoon any remaining spinach mix around cannelloni.

3 Mix remaining passata with 1/4 cup hot water and spoon over cannelloni. Sprinkle with parmesan. Bake for 25-30 minutes until lightly golden. Sprinkle with fresh basil. Serve with fresh rocket on the side, adding halved cherry tomatoes if you prefer.

Variations

Instead of cannelloni tubes use large pasta shells.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 33 g

Total fat 15 g

Saturated fat 11 g

Carbohydrates 35 g

Sugar 16 g

Dietary fibre 9 g

Sodium 790 mg

Calcium 760 mg

Iron 6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.