Here’s a great new way to make cannelloni – use crepes. Once filled and rolled, they’re ready in just 15 minutes.
Ingredients
- 400g fresh ricotta
- 250g pkt frozen spinach, thawed, excess liquid removed
- 400g pkt frozen crepes, thawed following packet directions
- 310ml (1 1/4 cups) passata (tomato pasta sauce)
Method
- Step 1Preheat oven to 190°C. Combine the ricotta and spinach in a bowl. Season with salt and pepper.
- Step 2Divide the spinach mixture among the crepes. Fold in the ends and roll up to enclose the filling.
- Step 3Place, in a single layer, in a baking dish. Pour over the passata.
- Step 4Bake in oven for 15 minutes or until heated through.
- Low carb
- Low kilojoule
- Vegetarian
Nutrition
1364 kj
Energy
14g
Fat Total
8g
Saturated Fat
4g
Fibre
18g
Protein
88mg
Cholesterol
383.92mg
Sodium
11g
Carbs (sugar)
31g
Carbs (total)
All nutrition values are per serve
- Author: Alison Roberts
- Image credit: Mark O'Meara
- Publication: Australian Good Taste
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