Spinach and Ricotta Cannelloni Recipe

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Spinach and Ricotta Cannelloni Recipe

(Low-Fat Pasta Recipe)

Ingredients:  Serves 4, Oven: Preheat to 200C

225 g (8 oz) fresh spinach

225 g (8 oz) ricotta cheese

225 g (8 oz) Quark (low-fat soft cheese)

2 garlic cloves, crushed

225 g (8 oz) tomato passata

1 tablespoon chopped fresh oregano

16 dried cannelloni tubes

salt and freshly ground black pepper


For the topping:

600 ml (1 pint) skimmed milk

2 teaspoons vegetable stock powder

1 teaspoon English mustard powder

1 tablespoon cornflour

1 tablespoon white wine

salt and freshly ground black pepper

2 teaspoons grated fresh Parmesan cheese



Using a large chopping knife, finely chop the spinach and place in a mixing bowl.  Add the ricotta, Quark and garlic and mix well, seasoning with lots of salt and freshly ground black pepper.  Pour the passata into the bottom of a rectangular ovenproof dish and sprinkle with the chopped oregano.  Place the spinach mixture into a piping bag without a nozzle and pipe the filling into the cannelloni tubes.  Place the filled pasta on top of the passata.  To make the topping, heat the milk, stock powder and mustard in a saucepan to near boiling.  Slake the cornflour with the wine and whisk into the hot milk.  Season with black pepper and simmer gently to allow the sauce to thicken.  Pour the sauce over the pasta and place in the preheated oven for 30 minutes.  Serve hot topped with a little Parmesan cheese and a leafy salad.


Note:  Ricotta cheese is an Italian light curd cheese which is fairly low in fat.  Mixing it with low-fat Quark cheese reduces the fat content of the recipe yet still retains a creamy milky flavor.


Nutrient Value Per Serving:

422 calories

11 g total fat


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