Spinach and ricotta cannelloni

Serves 4

Cooking Time 25 mins
Preparation Time 10 mins

Fat percentage 2.50%
Calories per serving 201 KCal
Suitable for vegetarians No
Contains nuts No
Suitable for freezing No

Ingredients

250g fresh leaf spinach
2 tsps vegetable bouillon
250g Quark
100g ricotta
12 cannelloni tubes (120g)
30g grated Rosemary Conley low fat Mature Cheese
 
Method

1. Preheat the oven to 200C, 400F, Gas Mark 6. Place the spinach in a wok with 2 tsps of boiling water to wilt down over a high heat. Add the stock powder and cheeses, mixing well.

2. Allow to cool slightly, then press the filling into the cannelloni tubes using a wooden spoon handle and place in an ovenproof dish. Cover with the remaining filling and sprinkle with the grated cheese.

3. Bake in a preheated oven for 25 minutes until the pasta is soft. Serve hot with a side salad or crusty bread.

Content provided by Rosemary Conley Diet and Fitness