Spinach and Ricotta Canneloni

This would have to be one of the whole family's favourite vegetarian meals... one that we have quite often and one that definitely fits the bill of quick and easy to make.

I must say that when I read in some recipes that they are "quick and easy" I often worry about them having a lack of taste or that they are just too good to be true... this was one of those recipes that when I first read it my immediate reaction was very negative. But after taking the plunge, I have never regreted cooking it.

Spinach and Ricotta Cannelloni

(recipe adapted from WW Secrets of Success)

Serves: 4

Points per serve: 6.5

250 grams frozen chopped spinach, thawed

400 grams reduced fat ricotta

1 teaspoon crushed garlic

pinch grated nutmeg

salt

freshly ground black pepper

12 cannelloni tubes

500 grams jar tomato pasta sauce

30 grams low fat mozarella cheese, grated

30 grams low fat tasty cheese, grated

Preheat oven to 180 degrees celcius.

Squeeze as much excess liquid out of the spinach as possible. Combine in a bowl with ricotta, nutmeg and garlic. Season with salt and pepper to taste.

Us a piping bag to fill the cannelloni tubes with the ricotta mixture, or use a teaspoon to spoon in from each end. Spread about 1/4 cup of pasta sauce over the base of a 18cm x 26cm ovenproof dish. Arrange cannelloni tubes in the dish.

Cover the cannelloni tubes with remaining pasta sauce, and sprinkle with combined mozarella and tasty cheese. Bake for 50 minutes or until pasta is cooked and top is golden.

(click here for a printable version of this recipe)