SPINACH RICOTTA AND MUSHROOM CANNELLONI
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1 tub ricotta ( approx 250g)
2 garlic cloves crushed
1 bag baby spinach ( I used a 100g bag)
10 mushrooms
Nutmeg
Salt and pepper
2 eggs beaten
1 tin chopped tomatoes
2tbsp Tom purée
3 tbsp chopped basil
Cannelloni tubes- I used 18
2 ‘healthy extra A ‘ of cheese

Wilt spinach briefly and drain
Mix spinach with ricotta and then add a pinch of nutmeg, garlic and the eggs.
Slice mushrooms and sauté in frylighted pan. Add to ricotta mix.
Stand each tube up in the dish and fill with mixture, lay each tube down .
Mix tomatoes, paste, basil salt and pepper in a saucepan and heat. Once brought to bubble, pour over cannelloni and grate chosen cheese over top. Bake gas 6 for 20 mins

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