ooohhh I love a good baked pasta dish and a good vegetarian cannelloni is top of my list! here is my very easy recipe which I’ve been making for years and I ate plenty while I was pregnant with the twins…..
1 box frozen spinach
500g low fat ricotta
700g passata (or a jar of pasta sauce)
1 onion, diced
grated cheese & parmesan
* Firstly, make tomato sauce by sauteeing onion in some oil with salt, when softened add passata and plenty of dried herbs to taste. Season well and leave on low heat to simmer.
*Defrost spinach, press out water in sieve then stir in ricotta, a few tablespoons of parmesan and season well. The mixture can taste rather bland if you don’t season it well and add the parmesan at this stage.
* Using a teaspoon, stuff each cannelloni shell with the ricotta mixture but don’t overfill, I do mine 3/4 full. Use up all mixture and place in rectangle baking dish topped with the tomato sauce mixture and lots of grated cheese and a dash of parmesan
* cook in 190 degree oven for about 30-40 minutes till shells are soft and cheese is golden on top.
I had a bit of spinach mixture leftover so mixed it with a cup of peas and 8 eggs, topped with 4 cheese slices and baked in a square tin for 20 minutes in 200 degree oven and the babies have a delicious frittata for lunch tomorrow.