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spinach and ricotta cannelloni Dinner,

  • Prep time : 20 minutes
  • Cooking time : 30 minutes
  • Serving : 4 person
  • Phase
  • Active 2,Active 1,Maintenance,
  • Dietary Requirements
  • Lacto-vegetarian,Vegetarian,
  • 295
  • 19.6
  • 34
  • 8.7
  • 8
  • 4.7
  • 4.1
  • 578.7
  • 1 cup low-fat ricotta (250g)
  • 250 gram package frozen spinach
  • 1 medium finely chopped onion (100g)
  • 1 clove crushed garlic (3g)
  • 12 instant cannelloni tubes (120g)
  • 1⁄2 cup non-fat milk (125mL)
  • 415 gram can tomatoes diced with vegetables (onion, garlic & basil)
  • 1⁄2 cup low-fat mozzarella cheese (60g)
  • pepper and salt to taste
  • Mix ricotta cheese, well drained spinach, chopped onion and garlic together.
  • Season to taste with pepper and salt.
  • Cut the side of the box of cannelloni to expose the top of the cannelloni tubes.
  • Place a large nozzle in piping bag and fill with the ricotta mixture.
  • Fill the cannelloni tubes while still in the box to support them. This makes it easy.
  • Pour the milk in the bottom of a greased dish.
  • Lay the filled cannelloni in the bottom of the dish.
  • Pour over the canned flavoured tomatoes and sprinkle with the grated cheese.
  • Bake at 200ºC oven for 30 minutes.
  • Serve with salad

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