Spinach And Ricotta Cannelloni

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