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Mushroom and ricotta cannelloni

Calories per serving 370.

ingredients

serves 4
low fat cooking spray
1 red onion, chopped
1 garlic clove, crushed
450 g (1 lb) mushrooms, chopped finely
200 g (7 oz) baby spinach leaves
a pinch of ground nutmeg
200 g (7 oz) ricotta cheese
225 g (8 oz) no pre cook cannelloni tubes
400 g can of chopped tomatoes with herbs
150 ml (5 fl oz) passata
salt and freshly ground black pepper

method

1. Heat a frying pan and spray it with low fat cooking spray. Cook the onion, garlic and mushrooms for 5 minutes until softened. Add the spinach and nutmeg, and cook for a few more minutes until the spinach wilts.

2. Remove the pan from the heat, season to taste and beat in the ricotta cheese.

3. Preheat the oven to Gas Mark 5/190°C/fan oven I70°C.

4. Pack the spinach and ricotta filling into the cannelloni shells, and then arrange the shells in a shallow ovenproof dish.

5. Mix the chopped tomatoes with the passata and pour this over the cannelloni. Bake for 25 minutes.

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