Photo of Blue cheese cannelloni by WW

Blue cheese cannelloni

11
10
10
SmartPoints® value per serving
Total Time
1 hr 25 min
Prep
20 min
Cook
1 hr 5 min
Serves
4
Difficulty
Moderate
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 teaspoons, level

Basil, fresh

1 tablespoons, finely chopped

Vinegar, All Types

2 teaspoons, 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 teaspoons, level

Cannelloni tube, dry

180 g

Salad (zero SmartPoints values)

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.

Notes

You can freeze the unbaked cannelloni in the baking dish, wrapped in foil, for up to 1 month. Defrost before continuing to cook as in the recipe.

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