Veggie cannelloni
6
Points®
Total time: 1 hr 15 min • Prep: 30 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Ingredients
Peas, fresh or frozen
100 g
Asparagus, raw
250 g, chopped
Calorie controlled cooking spray
4 spray(s)
Courgette
300 g, diced
Spring Onions
100 g, sliced
Garlic
1 clove(s), chopped
Ground Nutmeg
⅛ teaspoon(s), level
Ricotta Cheese
100 g
Basil, fresh
2 tablespoon(s)
Cannelloni tube, dry
12 individual
Sainsbury's Quark
225 g
Egg, whole, raw
1 medium, raw
Basil, fresh
1 tablespoon(s)
Vegetarian parmesan style hard cheese
40 g
Salad leaves
4 portion(s)
Instructions
1
Bring a pan of water to the boil and cook the peas and asparagus for 2-3 minutes. Drain and refresh under cold running water. Mist a nonstick frying pan with cooking spray and fry the courgettes over a high heat for 5 minutes.
2
Add the spring onions, asparagus and peas and cook for 1 minute, then add the garlic and nutmeg and cook for 1 minute. Stir in the ricotta and a handful of basil, then season.
3
Preheat the oven to 200°C, fan 180°C, gas mark 6. Spoon the courgette filling into 12 x 10g cannelloni tubes
4
To make a sauce, whisk the quark, egg, a handful of torn fresh basil and 30g grated cheese, then season. Spoon a little of the sauce over the base of a medium baking dish along with any leftover filling. Lay the cannelloni on top, pour over the remaining sauce and scatter over 10g grated vegetarian Italian-style hard cheese. Bake for 30-35 minutes and serve with a green salad.
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