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Recipes
Spinach And Ricotta Cannelloni
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Circle
20
minutes
30
minutes
4
servings
Spinach And Ricotta Cannelloni
Breads
Lacto-vegetarian , Vegetarian
248
Energy
(kcal)
18.06
Protein
(g)
27.57
Carbs
(g)
8.04
Total Sugar
(g)
8.50
Total Fat
(g)
4.82
Sat Fat
(g)
5.27
Fiber
(g)
422.62
Sodium
(mg)
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
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Recipe Type
Breads
Desserts
Grills
Salads
Shakes
Soups
Dietary Requirements
Lacto-ovo vegetarian
Lacto-vegetarian
Ovo-vegetarian
Paleo
Pescetarian
Vegan
Vegetarian
Phase
Intensive
Transition
Maintenance
Stabilisation
Active 1
Active 2