Blue cheese cannelloni
Calorie controlled cooking spray
250 g, chestnut, quartered
2 can(s), large, chopped
1½ teaspoons, level
1 tablespoons, finely chopped
Vinegar, All Types
2 teaspoons, red wine
Low Fat Soft Cheese
Vegetarian Parmesan Style Hard Cheese
50 g, blue
Egg yolk, raw
¼ teaspoons, level
Cannelloni tube, dry
Salad (zero SmartPoints values)
- 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.
- 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.
- 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.