Spinach and ricotta cannelloni
Serves: 1
Time to make: 40 mins
Total cost: $4.50 / $4.50 per serve
(at time of publication)
Ingredients
- oil spray
- 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
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)
Kilojoules 1800kJ
Calories 430cal
Protein 33g
Total fat 15g
–Saturated fat 11g
Carbohydrates 35g
–Sugars 16g
Dietary fibre 9g
Sodium 790mg
Calcium 760mg
Iron 6mg
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
Photographer: Devin Hart
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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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