This hearty italian meal is high in taste and low in calories. Spinach and ricotta cannelloni allows you to enjoy the full satisfaction of a rich pasta dish, but not the guilt of a creamy carbonara or meaty bolognese. Spinach is high in iron, while fat-free ricotta is high in calcium and protein. One of the best things about making pasta is the prospect of leftovers for the next day. With cannelloni, you can even freeze the left overs to reheat and eat at a later date.
1lb reduced-fat/skim ricotta
7oz spinach leaves, chopped
1 (large) clove garlic, crushed
8 tubes Cannelloni (or fresh lasagne sheets)
16oz tomato-based pasta sauce
2oz Parmesan cheese, grated
- Pre-heat the oven to 390ºF. Put the ricotta, spinach and garlic into a bowl and mix together well.
- Stuff mixture into cannelloni shells. If using lasagne sheets, spoon mixture down middle of sheet and roll into a tube.
- Spread a layer of tomato sauce over the base of a medium-large ovenproof dish. Place the cannelloni tubes side-by-side, arranging to best fill the dish. Pour over the remaining tomato sauce and sprinkle parmesan on top. (You can add more parmesan at the end if you desire) Bake cannelloni in the oven for 20-25 minutes or until pasta is tender.