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Spinach and cheese cannelloni

ingredients

serves 4
250 g tub of low fat soft cheese with garlic and herbs
low fat cooking spray
500 g jar of tomato pasta sauce with basil
225 g (8 oz) no pre cook cannelloni tubes
4 tablespoons finely grated Parmesan cheese
salt and freshly ground black pepper
fresh basil leaves, to garnish

method

1. Preheat the oven to Gas Mark 4/ 180°C/fan oven 160°C.

2. Pack the spinach into a very large saucepan. Cover and cook for about 4 minutes, until the leaves have wilted. You don't need to add any water, as the spinach will cook in the water left clinging to the leaves after washing. Drain well, squeezing out the excess moisture. Cool and chop.

3. Put the soft cheese into a mixing bowl. Add the spinach, mix well and season with salt and pepper.

4. Lightly spray a shallow ovenproof dish with low fat cooking spray.
Spoon about one third of the tomato pasta sauce over the base of the dish. Using a teaspoon, fill the cannelloni tubes with the spinach mixture and then arrange them in the baking dish. Pour the remaining pasta sauce over the cannelloni tubes. Sprinkle over half of the Parmesan cheese.

5. Bake for 25-30 minutes, until bubbling and browned. Sprinkle with the remaining Parmesan cheese and serve at once, garnished with basil leaves.

Top tip Make sure that you buy cannelloni tubes that do not require pre-cooking.
Variation When fresh spinach is not available, use frozen leaf spinach instead.

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