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Spinach and ricotta cannelloni

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A low-fat version of cannelloni stuffed with spinach, ricotta, leeks and onions, baked in a rich tomato sauce.
Serves
6
Prep
30 minutes
Cook
25 minutes
Each 170g serving contains (excludes serving suggestion)
KCal
160
Carbs
20.00g
Fibre
3.40g
Protein
8.00g
Fat
4.80g
Saturates
2.40g
Sugars
5.50g
Salt
0.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp rapeseed oil
1 large onion, finely chopped
1 leek, finely chopped
3 cloves garlic, crushed
250g frozen leaf spinach
150g ricotta cheese
half tsp nutmeg
120g cannelloni (dry weight), cooked according to pack instructions and refreshed in cold water
400g can chopped tomatoes
1 heaped tsp oregano
1 tbsp tomato puree
good grind black pepper
25g Mozzarella, thinly sliced
Method
  1. Preheat the oven to 180°C/gas 4. Add the oil to a saucepan and cook the onion and leeks for 5-8 minutes. Mix in the garlic, cook together for 1 minute and remove from the heat.
  2. Add the spinach, ricotta cheese and nutmeg and mix well.
  3. Meanwhile, put the tomatoes in a bowl and add the oregano, tomato puree and pepper. Mix together to make the sauce.
  4. Stuff the spinach and ricotta mixture into the cannelloni.
  5. Put half the tomato sauce into an ovenproof dish. Place the stuffed cannelloni on top and add the remaining sauce. Top with Mozzarella and bake for 15 minutes.
Chefs tips
  • Cooking pasta, draining and placing it immediately in cold water, stops it from continuing to cook and makes sure it doesn’t go soggy.
  • For a dairy-free/vegan alternative, use soft tofu in place of the ricotta and top with a little dairy-free or vegan alternative to cheese.
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