Pinch of Nom spinach and ricotta cannelloni - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Pinch of Nom spinach and ricotta cannelloni By You Magazine - June 2, 2019 Usually made with a rich, full-fat cheese sauce, cannelloni can seem like an unhealthy option on a menu. However, by packing flavours into the tomato sauce and using a melting, oozing parmesan and cheddar mix on the top, you won’t be able to tell the difference. It will feel like just as much of an indulgence. Mike English PREP TIME 15 MINS COOKING TIME 35 MINS CALS PER SERVING 460 VEGETARIAN and FREEZABLE SERVES 4 FOR THE PASTA low-calorie cooking spray 300g spinach sea salt and freshly ground black pepper 180g ricotta 15g parmesan (or vegetarian hard cheese) 8 cannelloni tubes FOR THE SAUCE 500g carton passata 1/2 tsp garlic granules 1/2 tsp dried Italian herbs FOR THE CHEESE TOP 70g reduced-fat mozzarella 20g reduced-fat cheddar, grated sprinkle of smoked sweet paprika 1. Preheat the oven to 200C/180Cfan/gas 6. 2. Spray a frying pan with low-calorie cooking spray and place over a medium heat. Put the spinach in the pan, season with plenty of salt and pepper and cover with a lid. Cook for a minute or two until wilted, then drain well and set aside to cool. 3. In a bowl mix the ricotta, parmesan and cooked, drained spinach. Season well with salt and pepper then set aside.H Mix the passata in a bowl with the garlic granules and herbs, and season with salt and pepper. Pour half of the passata into a medium ovenproof dish. 4. Fill a piping bag with the ricotta and spinach mixture. There’s no need for a nozzle – just cut a decent-sized hole in the end. Otherwise you could fill the cannelloni using a sturdy plastic bag with the end cut off. Fill each cannelloni tube with the mixture, making sure not to over-fill them, otherwise you’ll run out of the mixture. Place the filled tubes on top of the sauce in the dish, then pour the remaining sauce over the top. 5. Tear the mozzarella into small pieces and scatter them, plus the grated cheddar, over the cannelloni, then sprinkle with a little paprika (just enough to add colour). 6. Bake for 30-35 minutes until the tubes are soft and the cheese is melted and browned. Serve warm. NOW BUY THE BOOK WITH 20% OFF The Pinch of Nom Food Planner by Kate Allinson, Kay Featherstone and Laura Davis will be published on 13 June (Bluebird, £9.99). To order a copy for £7.99 from 16 June until 30 June, visit mailshop.co.uk/books or call 0844 571 0640; p&p is free on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved