I was trying to find ways to eat more vegetables and decided that spinach and ricotta cannelloni would be nice. I was browsing for recipes on the Slimming World website to see if there was a lower fat version and indeed I came across a recipe for spinach and cottage cheese cannelloni. It wasn't quite as nice but it works out as only one syn on Extra Easy so to me it's well worth making this instead of the full fat version.
To serve two, you need:
8-12 cannelloni tubes (the ones I used were quite small)
1 tbsp parmesan cheese
100g spinach leaves
125g fat-free natural cottage cheese
1/2 tsp grated nutmeg
1 egg yolk
250 ml passata
pinch of sweetener
1 garlic clove, roasted and the filling scooped out; or raw and crushed
Preheat the oven to 180C. Bring a pan of water to the boil and cook the spinach leaves for a few minutes until they have wilted.
Drain the spinach in a colander and finely chop. I was amazed at how much it reduced down!
Mix the cottage cheese with a little seasoning, the nutmeg, garlic, egg yolk and the spinach.
Spoon into the cannelloni tubes and place them in a small baking tin lined with tin foil. The cannelloni tube on the right is meat, for my boyfriend (I'm not vegetarian so don't mind cooking the two together) - that's why it's a different colour!
Bake in the oven for 20-25 minutes until the pasta is soft.
Sprinkle over parmesan cheese if desired to serve.
I'm sending this to the One Ingredient Challenge, hosted by Nazima at Franglais Kitchen, and Laura at How To Cook Good Food, as the theme for January is "healthy".
Similarly the theme for Four Seasons Food this month is "virtuous". The challenge is hosted by Louisa at Eat Your Veg and Anneli at Delicieux.
The theme for this month's Cheese Please is winter warmers - baked cannelloni is a great dish for a chilly winter's evening. The challenge is hosted by Fromage Homage.
Pasta Please is asking for recipes using garlic this month and I've used garlic in my cannelloni (though I forgot to take a photo of it!). The challenge is hosted this month by The Spicy Pear on behalf of Jacqueline at Tinned Tomatoes.
I am also sending this to Simply Food's Let's Cook... with green vegetables as I've used spinach here.