Saturday, June 14, 2008

CORE Spinach & Ricotta Cannelloni (L)

Suitable for Lacto Vegetarians

See also: Beef Cannelloni and Spinach & Ricotta Pasta Bake

Serves: 4 (12 cannelloni)

Difficulty: Easy

  • 500g frozen spinach, thawed
  • 3 grated carrot
  • grated zucchini
  • 1 x 250g light ricotta
  • 1 x 200g packet instant cannelloni
  • 1 jar tomato based pasta sauce
  • Pepper and salt
  • 1/2 tsp Nutmeg

Optional - grated cheese


Squeeze excess moisture from spinach. Mix zucchini, carrot, ricotta, nutmeg and season with pepper and salt.
Spread a thin layer of pasta sauce in bottom of baking dish.
Stuff mix into the cannelloni shells and place them in dish.
Pour over the remaining pasta sauce.
If using cheese, sprinkle over top
Cover and bake at 200*C for 35 mins.

Not on Core? The total of this recipe is 12 points (1 pt per Cannelloni)

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