This recipe will last for a couple of mealtimes. You can pack it up to take to work, or enjoy it at home in the evening. You can make your own passata if you feel like it, but I find the Tesco Garlic & Herb Passata does the job just fine. This recipe is based on Slimming World’s Baked Cannelloni recipe.
8 Cannelloni Tubes
225g Spinach, washed and trimmed
1 Egg Yolk
225g Natural Cottage Cheese (fat-free)
Sprinkling of Vegetarian Parmesan Style Cheese
Salt & Pepper
Basil leaves (or dried basil)
If the spinach isn’t washed and trimmed.. wash it and trim it
Place the spinach in a pan with a couple of table spoons of water for 3-5 minutes, then drain thoroughly
When the spinach is in the sieve, press down on it to squeeze all the excess water out, then chop it up
Put the egg yolk in a large bowl, then stir in the cheese and chopped spinach
Stuff the cannelloni tubes with the mixture, then lay in a tray
Pour the passata over the cannelloni then sprinkle some parmesan on top
Cook in the oven on 200°C/180°C Fan/Gas Mark 6 for about 25 minutes – you can check if it’s done by sticking a fork in.
If you’re short on time, buy pre-washed, pre-trimmed spinach! If not, you’ll have to spend about ten minutes just sorting through it all.
In order to get the filling into the tubes, you can scoop it up on a knife and shovel it in that way.
It may seem like there is too much Passata, but the more the better. If there isn’t enough then the dish will dry out and burn in the oven, so just keep pouring it on so it is bathing in it.
If you’ve got a surplus of filling, just stir it in to the sauce. It doesn’t look as nice, but waste not want not!
Half way through cooking, you can stir the pasata about to make sure that there is still enough covering the cannelloni.
If you really don’t like cottage cheese, you could use a light cream cheese instead 🙂