Spinach and Ricotta Cannelloni
Calories
517
per serving
517
Serves 4
A simple, creamy, classic pasta dish perfect for all the family.
Time
50 mins
Difficulty
Occasions
Tags: family, mediterranean, summer, hearty
Nutritional Information
517 k/cals per serving
Ingredients
Frylight Cooking Spray
100g mushrooms, chopped
200g spinach, roughly chopped
100g ricotta
2 eggs, lightly beaten
Pinch of ground nutmeg
Pinch dried mixed herbs
250g Passata
6 dried cannelloni tubes
3tbsp vegetarian hard cheese, grated
Method
- Heat the oven to 190°C and spray an ovenproof dish with Frylight.
- Spray a small frying pan with Frylight to cover the surface and set over a medium heat and wait until Frylight is clear. Add the mushrooms and cook for 3–4 minutes.
- Transfer to a mixing bowl then mix in the spinach, ricotta, egg, nutmeg and herbs.
- Spoon half the passata into the prepared ovenproof dish. Use a teaspoon to fill the cannelloni tubes with the mushroom mixture, then arrange in the dish. Spoon any remaining mixture around the cannelloni, then top with the remaining passata and sprinkle over the vegetarian cheese.
- Bake for 30 minutes until lightly golden, serve with a light salad.