Blue cheese cannelloni
12
Points®
Total time: 1 hr 25 min • Prep: 20 min • Cook: 1 hr 5 min • Serves: 4 • Difficulty: Easy
We think of this as an Italian dish, but it’s also popular in Spain, where it’s traditionally eaten on Boxing Day. This recipe features a classic soft cheese and spinach filling.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Mushrooms
250 g, chestnut, quartered
Tinned Tomatoes
2 can(s), large, chopped
Oregano, Dried
1½ teaspoon(s), level
Basil, fresh
1 tablespoon(s), finely chopped
Vinegar, All Types
2 teaspoon(s), red wine
Spinach
300 g
Low Fat Soft Cheese
200 g
Vegetarian parmesan style hard cheese
60 g
Stilton
50 g, blue
Egg yolk, raw
2 medium
Ground Nutmeg
¼ teaspoon(s), level
Cannelloni tube, dry
180 g
Salad leaves
4 portion(s)
Instructions
1
Mist a large nonstick pan with cooking spray and put over a medium heat. Add the mushrooms and cook for 5-6 minutes until tender, then add the tomatoes, oregano, basil and vinegar, reduce the heat and gently simmer for 20 minutes.
2
Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the spinach in a colander and pour over a full kettle of boiling water until the spinach wilts. Press out as much water as you can using the back of a spoon, then roughly chop the spinach. In a large bowl, combine the spinach, cheeses, egg yolks and nutmeg. Season to taste and stir to combine.
3
Fill a piping bag with the cheese mixture and pipe into the cannelloni tubes until they’re about half full. Pour a little of the sauce into the dish, then put the filled tubes on top and pour over the remaining sauce. Sprinkle over the reserved grated hard cheese. Cover the dish tightly with kitchen foil and bake for 20 minutes, then uncover and bake for a further 20 minutes. Serve with the salad on the side.
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