Only six ingredients are needed to make this tasty and wholesome cannelloni bake.
Ingredients
- 750g fresh reduced-fat ricotta cheese
- 150g baby spinach leaves, chopped
- 4 fresh lasagne pasta sheets
- 2 cups Italian tomato pasta sauce
- 75g grated tasty cheese
- 60g baby rocket
Method
- Step 1Preheat oven to 180°C. Place ricotta in a bowl. Add spinach. Season with salt and pepper. Mix to combine.
- Step 2Cut lasagne sheets in half crossways. Spread 1/3 cup of ricotta mixture along the centre of each piece. Roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
- Step 3Spread half the passata sauce over the base of a 6cm-deep, 25cm x 35cm (base) ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce. Sprinkle with cheese. Bake for 30 minutes or until pasta is cooked and top golden brown. Serve topped with rocket.
- Low carb
- Low kilojoule
- Lower gi
- Vegetarian
Nutrition
1811 kj
Energy
20g
Fat Total
12g
Saturated Fat
5g
Fibre
33g
Protein
108mg
Cholesterol
1041.89mg
Sodium
13g
Carbs (sugar)
28g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Replace half the spinach with rocket leaves, and stir in 125g chopped cooked bacon.
- Author: Tracy Rutherford
- Image credit: Steve Brown, Mark O'Meara & John Paul Urizar
- Publication: Super Food Ideas
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