Serves 4
Prep time 15 minutes
Cook time 25 minutes
Syns per serving: EE1 R6 G1
INGREDIENTS
8 cannelloni tubes
A few basil leaves, torn
2 level tbsps grated Parmesan cheese
A few basil leaves, torn
2 level tbsps grated Parmesan cheese
227g/8oz fresh spinach, washed and trimmed
227g/8oz fat-free natural cottage cheese
freshly grated nutmeg
1 egg yolk
salt and ground black pepper
freshly grated nutmeg
1 egg yolk
salt and ground black pepper
426ml/¾pt passata
pinch of sugar
1 garlic clove, crushed
salt and ground black pepper
1 garlic clove, crushed
salt and ground black pepper
METHOD
1. To make the filling put the spinach in a saucepan with 2 tablespoons of water. Cover with a lid and cook very gently over a low heat for about 5 minutes, until the leaves are limp and bright green. Drain in a colander, pressing down on top of the spinach with a saucer to squeeze out all the liquid.
2. Chop the spinach and mix with the cottage cheese, nutmeg, egg yolk and seasoning. Spoon the filling into the cannelloni tubes and arrange them in an ovenproof dish.
3. Mix the passata, sugar, garlic and seasoning together and pour over the cannelloni. Sprinkle with basil and Parmesan cheese and bake in a preheated oven at 200C°/400°F/Gas Mark 6 for about 20 minutes, until bubbling and golden brown.
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