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 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

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.

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.