Tuesday, 18 March 2014

Spinach And Cottage Cheese Cannelloni

Serves 4
Syns Per Serving : Extra Easy and Green - 1 Syn
• 12 cannelloni tubes
• a few basil leaves, torn
• 2 level tbsp grated Parmesan cheese (3 Syns)
For the filling:
• 300gm fresh spinach, washed
• 300gm very low fat 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 2tbsp 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 and arrange them in an ovenproof dish.
3. Mix the passata, sweetener, garlic and seasoning together and pour over the cannelloni.  Sprinkle with basil and Parmesan cheese, and bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for about 30 minutes, until bubbling and golden brown.

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