- 0:20 Prep
- 0:25 Cook
- 4 Servings
- Capable cooks
Bring the flavours of Italy into your home with this traditional Italian cannelloni.
Ingredients
- 1 cup (250ml) tomato passata
- 600g ricotta (low-fat, if desired)
- 250g frozen chopped spinach, thawed
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped basil
- 1/4 cup (20g) grated parmesan
- salt and cracked black pepper
- 6 fresh lasagne sheets
- 3/4 cup tomato passata, extra
- 1 cup grated low fat mozzarella
- 1/3 cup (25g) grated parmesan, extra
- green salad, to serve
Method
- Step 1Preheat oven to 190°C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passatta, spreading evenly over base.
- Step 2Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.
- Step 3Cut each lasagne sheet into 14cm x 16cm pieces. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passatta to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.
- Low carb
- Low sugar
- Lower gi
Nutrition
2241 kj
Energy
22g
Fat Total
13g
Saturated Fat
37g
Protein
712.76mg
Sodium
9g
Carbs (sugar)
45g
Carbs (total)
All nutrition values are per serve
Notes
Fresh lasagne sheets, available from the supermarket chiller, are actually easier to work with than dry pasta. If unavailable or if dry cannelloni rolls are preferred, just cook according to packet directions. Follow steps 1 and 2 above. In step 3 spoon the filling into each tube, place in baking dish and coat with passata. Expect to cook dry cannelloni for about 10 minutes extra.
- Author: Kate Murdoch
- Image credit: Tanya Zouev
- Publication: Taste.com.au
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