Salmon and spinach cannelloni
(at time of publication)
- 1 tablespoon olive oil
- 1 medium-sized onion, chopped
- 1 clove garlic, finely chopped
- 150g frozen spinach, thawed
- 415g can pink salmon, drained
- ½ cup cottage cheese
- 2ñ3 tablespoons chopped fresh parsley
- 2 tablespoons olive oil
- ¼ cup flour
- 1 ½ cups trim milk
- 400g can chopped tomatoes
- salt and pepper, to taste
- ¼ teaspoons grated fresh nutmeg
- 1 cup grated reduced-fat cheddar cheese
- oil spray
- 250g (16-20) cannelloni tubes
- few pinches of ground paprika
1 Heat first measure of oil in a large pot. Add onion and garlic and cook, stirring frequently, until soft. Stir in spinach plus any liquid then remove from the heat.
2 Add salmon to pot with cottage cheese and parsley. Stir to combine, picking out any obvious salmon bones. Set aside to cool.
3 Preheat oven to 200ºC. Meanwhile, to prepare cheese sauce, heat the second measure of oil in a medium-sized pot. Add flour and stir well to avoid lumps. Cook, stirring constantly, for about 1 minute. Pour in half the milk gradually and bring to the boil while stirring to ensure there are no lumps. Allow sauce to thicken and boil for 1 minute then add the remaining milk and bring to the boil again while stirring. Add tomatoes (and juice), seasonings and half the cheese. Stir until cheese melts.
4 Pour one-third of cheese sauce into an oiled casserole dish large enough to hold cannelloni tubes. Use clean hands to stuff cooled filling into cannelloni tubes. Arrange filled tubes on top of sauce in dish, pour over the remaining sauce then sprinkle with the remaining grated cheese. Sprinkle over paprika. Bake for 30-40 minutes.
Serve with crusty bread, a green or tomato salad or steamed seasonal vegetables for an extra vege serve.
Nutrition Info (per serve)
Total fat 17g
–Saturated fat 6g
Dietary fibre 3g
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