Thursday, 17 October 2013

Spinach And Cottage Cheese Cannelloni

This tasty meat-free dish is delicious served with Syn-free potato wedges and a large mixed salad.
Serves 2
Syns per serving: Extra Easy and Green – 1.5 Syns
10 dried cannelloni tubes
A few basil leaves, torn
2 level tbsp grated Parmesan cheese (3 Syns)  
For the filling
300gm fresh spinach, washed and trimmed
300gm very low fat natural cottage cheese
Freshly grated nutmeg
1 egg yolk
Freshly ground black pepper  
For the sauce      
500ml carton passata
Pinch of granulated sweetener
1 garlic clove, crushed
Freshly ground black pepper      
1. Make the filling. Put the spinach in a saucepan with 2 tablespoons of water. Cover with a lid and cook very gently over a low heat for about 5 minutes, until the leaves are limp and bright green. Drain in a colander, pressing down on top of the spinach with a saucer to squeeze out all the liquid.  
2. Chop the spinach and mix with the cottage cheese, nutmeg, egg yolk and seasoning. Spoon the filling into the cannelloni tubes.  
3. Mix the passata, sweetener, garlic and seasoning together and pour a thin layer into the bottom of an ovenproof dish. Arrange the filled cannelloni tubes in the dish.  
4. Pour the remaining passata over the cannelloni. Sprinkle with basil and Parmesan cheese, and bake in a preheated oven at 200C, 400F, Gas Mark 6 for about 30 minutes, until bubbling and golden brown.

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