SPINACH AND RICOTTA CANNELLONI

Prep time:
20 minutes
Cooking time:
30 minutes
Serves4 Energy (kCal)295
Protein19.6g Carbohydrates34g
Total Sugars8.7g Fat8g
Sat Fat4.7g Fibre4.1g
Sodium578.7g
Phase: Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Vegetarian,

INGREDIENTS

  • 1 cup low-fat ricotta (250g)
  • 250 gram package frozen spinach
  • 1 medium finely chopped onion (100g)
  • 1 clove crushed garlic (3g)
  • 12 instant cannelloni tubes (120g)
  • 1⁄2 cup non-fat milk (125mL)
  • 415 gram can tomatoes diced with vegetables (onion, garlic & basil)
  • 1⁄2 cup low-fat mozzarella cheese (60g)
  • pepper and salt to taste

Preparation

  • Mix ricotta cheese, well drained spinach, chopped onion and garlic together.
  • Season to taste with pepper and salt.
  • Cut the side of the box of cannelloni to expose the top of the cannelloni tubes.
  • Place a large nozzle in piping bag and fill with the ricotta mixture.
  • Fill the cannelloni tubes while still in the box to support them. This makes it easy.
  • Pour the milk in the bottom of a greased dish.
  • Lay the filled cannelloni in the bottom of the dish.
  • Pour over the canned flavoured tomatoes and sprinkle with the grated cheese.
  • Bake at 200ºC oven for 30 minutes.
  • Serve with salad

About cookies on this site

Our site uses cookies and other technologies so that we, and our partners, can remember you and understand how you use our site. Further use of this site will be considered consent. For more information, visit our Privacy Policy.

I have read and understood the Nestlé Privacy Notice. Do not show this message again.
x