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Spinach and ricotta cannelloni
Serves: 1
Time to make: 40 mins
Ingredients
- spray oil
- 3 rolls (125g) thawed spinach
- 4 small mushrooms, finely chopped in a food processor
- 1 tablespoon diced peppadew peppers (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 rocket
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Instructions
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 430cal
-
Kilojoules 1800kJ
-
Protein 33g
-
Total fat 15g
-
–Saturated fat 11g
-
Carbohydrates 35g
-
–Sugars 16g
-
Dietary fibre 9g
-
Sodium 790mg
-
Calcium 760mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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