See also: Beef Cannelloni and Spinach & Ricotta Pasta Bake
Serves: 4 (12 cannelloni)
- 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
Method: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)