Spinach and ricotta cannelloni

Food & Nutrition

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6 SERVES

30 MIN PREP

40 MIN COOKING

331 CAL/SERVE

INGREDIENTS

2 Packets Frozen Spinach (500g), thawed
400g Reduced Fat Ricotta
2 Cloves Garlic (6g), crushed
100g Reduced Fat Cheddar, grated
700g Passata
18 Tubes Cannelloni Pasta Tubes (200g)
3 Handfuls Rocket (120g)
2 Teaspoons Balsamic Vinegar (10g)

METHOD

Combine spinach, ricotta, garlic and 40g of grated cheese in a bowl. Season with freshly ground black pepper.
Preheat oven to 180C. Pour a little passata over base of a 20cm x 30cm baking dish.
Fill cannelloni tubes with spinach mixture, using the end of a spoon to push mixture through. Place filled tubes in baking dish.
Pour over remaining passata and sprinkle with remaining grated cheese. Bake for 35 minutes.
Sprinkle rocket with balsamic vinegar and serve with cannelloni.

Nutritional Information Per Serve*

Calories 331 // Protein 20.1g // Fat Total 11.2g // Fat Saturated 6.4g // Carbohydrates 33.4g // Sugars 9.1g // Sodium 538.9mg // Dietary Fibre 7.0g

High in Protein

High in Fibre

Low In Carbohydrates

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