Spinach and ricotta cannelloni
prep: 30 minutes
cook: 25 minutes
serving: 6
Nutrition Facts
each serving
KCal
171
Carbs
20.8g
fiber
4.2g
Protein
8.5g
Fat
5g
Saturates
2.4g
Sugars
6.1g
Salt
0.14g
Fruit/Veg Portion
2
Ingredients
all 13 types- 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
Directions
5 steps in totalStep 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.
Step 2
Add the spinach, ricotta cheese and nutmeg and mix well.
Step 3
Meanwhile, put the tomatoes in a bowl and add the oregano, tomato puree and pepper. Mix together to make the sauce.
Step 4
Stuff the spinach and ricotta mixture into the cannelloni.
Step 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.
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