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Spinach and ricotta cannelloni

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Spinach and ricotta cannelloni
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
171
Carbs
20.8g
Fibre
4.2g
Protein
8.5g
Fat
5.0g
Saturates
2.4g
Sugars
6.1g
Salt
0.14g
Fruit/Veg Portion
2
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
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Method

Recipe 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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