Spinach and ricotta cannelloni
PersonalPoints™ per serving
The generous portions of this cannelloni dish will leave you feeling fuller for longer compared to the traditional restaurant version.
Frozen boiled spinach, drained
500 g, thawed
Reduced-fat ricotta cheese
250 g, cannelloni
Extra light cheddar cheese
½ cup(s), grated, (60g)
1 x 3 second spray(s)
- Preheat oven to 180°C. Lightly spray a 2-litre capacity, ovenproof dish with oil.
- Squeeze spinach with hands to remove excess water. Place in a bowl with ricotta and season with salt and pepper. Stir to combine.
- Spoon ricotta mixture into each cannelloni tube. Spread half the passata over base of prepared dish. Arrange cannelloni, side-by-side, over passata. Pour remaining passata over pasta. Sprinkle with cheese. Bake for 30 minutes or until pasta is tender and filling is heated through. Cover with foil and set aside for 10 minutes to stand before serving.
TIP: Recipe can be prepared several hours ahead. Keep, covered, in the fridge. To cook, uncover dish and transfer to preheated oven, adding an extra 5 minutes cooking time.