Mushroom and ricotta cannelloni recipe
information
Calories per serving 370.
ingredients
low fat cooking spray
1 red onion, chopped
1 garlic clove, crushed
450 g (1 lb) mushrooms, chopped finely
200 g (7 oz) baby spinach leaves
a pinch of ground nutmeg
200 g (7 oz) ricotta cheese
225 g (8 oz) no pre cook cannelloni tubes
400 g can of chopped tomatoes with herbs
150 ml (5 fl oz) passata
salt and freshly ground black pepper
1 red onion, chopped
1 garlic clove, crushed
450 g (1 lb) mushrooms, chopped finely
200 g (7 oz) baby spinach leaves
a pinch of ground nutmeg
200 g (7 oz) ricotta cheese
225 g (8 oz) no pre cook cannelloni tubes
400 g can of chopped tomatoes with herbs
150 ml (5 fl oz) passata
salt and freshly ground black pepper
method
1. Heat a frying pan and spray it with low fat cooking spray. Cook the onion, garlic and mushrooms for 5 minutes until softened. Add the spinach and nutmeg, and cook for a few more minutes until the spinach wilts.
2. Remove the pan from the heat, season to taste and beat in the ricotta cheese.
3. Preheat the oven to Gas Mark 5/190°C/fan oven I70°C.
4. Pack the spinach and ricotta filling into the cannelloni shells, and then arrange the shells in a shallow ovenproof dish.
5. Mix the chopped tomatoes with the passata and pour this over the cannelloni. Bake for 25 minutes.
2. Remove the pan from the heat, season to taste and beat in the ricotta cheese.
3. Preheat the oven to Gas Mark 5/190°C/fan oven I70°C.
4. Pack the spinach and ricotta filling into the cannelloni shells, and then arrange the shells in a shallow ovenproof dish.
5. Mix the chopped tomatoes with the passata and pour this over the cannelloni. Bake for 25 minutes.
serving amount
serves 4
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