Spinach, Pancetta and Ricotta Cannelloni

We love a good filling pasta dish and this was no exception... the added saltiness and richness of the pancetta made this cannelloni not only a pleasant change but delicious. It was devoured with quietness which is always a good sign at our table.

Using lasagne sheets instead of cannelloni tubes reduced the time it takes to prepare normal cannelloni - the ease of this element made this an easy dish to prepare on a week night!

Spinach, Pancetta and Ricotta Cannelloni
(recipe sourced from WW Cook Simple Cookbook)

Serves: 4
ProPoints per serve: 10

8 slices pancetta
250 grams frozen spinach, thawed and chopped
4 spring onions, thinly sliced
1 medium zucchini, coarsley grated
420 grams low fat ricotta cheese
2 cup tomato puree
1 tablespoon fresh basil, chopped
2 cloves fresh garlic, crushed
4 individual fresh lasagne sheets
1/3 cup grated parmesan cheese

Preheat oven to 200 degrees Celsius.

Line a baking tray with baking paper. Place pancetta on prepared tray. Bake for 10 minutes or until crisp. Set aside to cool slightly. Finely chop.

Place spinach, shallots, zucchini, pancetta and 1½ cups (360g) ricotta in a bowl. Season with salt and freshly ground black pepper. Stir to combine.

Lightly spray a a large ovenproof baking dish with oil. Place puree, basil and garlic in a bowl. Stir to combine. Spread 1⁄3 cup tomato mixture over base of prepared dish.

Cut lasagne sheets in half to make 8 rectangles. Place 1⁄3 cup spinach mixture along the centre of each sheet. Roll to enclose filling. Place cannelloni, in a single layer, in prepared baking dish.

Pour remaining puree over cannelloni. Crumble over remaining ricotta and sprinkle with parmesan. Bake for 30 minutes or until golden. Remove from oven and set aside for 5 minutes before serving.


(click here for a printable version of this recipe)