It’s child’s play to make these yummy stuffed cannelloni treats.
Ingredients
- 1 bunch English spinach, trimmed, washed
- 500g reduced-fat fresh ricotta
- 1 cup (80g) grated cheddar
- Pinch of nutmeg
- 375g San Remo fresh lasagne sheets
- 575g jar Leggo's bolognese pasta sauce
- 1/2 cup (40g) grated cheddar, extra
Method
- Step 1Preheat oven to 180°C. Put the spinach in a saucepan. Cook, covered over a low heat for 1-2 minutes or until wilted. Use tongs to transfer to a bowl. Set aside to cool.
- Step 2Place the ricotta, cheddar and nutmeg in a bowl. When the spinach is cool enough to handle, squeeze out excess water. Finely chop the spinach and add to the ricotta. Use a fork to mash together.
- Step 3Put 1/4 cup of the spinach mixture across the short side of the lasagne sheet, and roll up into a tube shape. Repeat with the remaining lasagne and mixture, to make 8 tubes.
- Step 4Spread a thin layer (about 1/2 cup) of the pasta sauce over the base of a shallow ovenproof dish. Arrange the cannelloni tubes in a row. Cover with the remaining sauce, and sprinkle with the extra cheese. Bake for 40 minutes or until golden.
- Low carb
- Low sugar
- Vegetarian
Nutrition
2359 kj
Energy
24g
Fat Total
13g
Saturated Fat
35g
Protein
1525.79mg
Sodium
9g
Carbs (sugar)
51g
Carbs (total)
All nutrition values are per serve
Notes
Note: Children cooking should be supervised by an adult.
- Author: Tracy Rutherford
- Image credit: Alan Benson
- Publication: Fresh Living
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