Liz’s Spinach
and Cheese Cannelloni
no count
This recipe appeared in the April 05 issue of Good Food Magazine as Jamie Oliver’s Awesome Spinach and Ricotta Cannelloni. Unfortunately the original recipe had a massive 27 points per serving! Here is my version of it, a much lighter one.
Full Choice 5 ½ points per serving
No Count 1 point per serving
Vegetarian
Serves 4
2 cloves of garlic, peeled and finely sliced
A large handful of fresh oregano, roughly chopped
¼ of a nutmeg, grated
8 large handfuls of spinach, thoroughly washed
A handful of fresh basil, stalks chopped, leaves ripped
2 x 400g tins of chopped tomatoes
Sea salt and freshly ground black pepper
400g low-fat plain cottage cheese
200g Quark
2 tablespoons freshly grated Parmesan
16 cannelloni tubes
For the white sauce
3 tubs of elf cheese
1 egg
3 tablespoons freshly grated Parmesan
Heat the oven to 180°C/fan160°C/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so that it is nice and snug.
Take the metal tray (or a saucepan) and spray with Fry-Lite, add one of the sliced garlic cloves, a handful of oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it is all in. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, spray with Fry-Lite and add the other clove of sliced garlic, the basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil then turn the heat down, add a pinch of salt and pepper and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the cottage cheese, quark and 2 tablespoons of Parmesan, then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tube so each one is filled right up.
Lay the cannelloni over the tomato sauce in the tray (or you can pour the tomato sauce into an ovenproof dish) and lay the cannelloni on top.
To make the white sauce; beat the egg, beat in the elf cheese and 1 tablespoon of the Parmesan. Add a little milk until it will spoon over the cannelloni. Sprinkle with the remaining Parmesan and bake for about 25 to 30 minutes until golden and bubbling.
This recipe appeared in the April 05 issue of Good Food Magazine as Jamie Oliver’s Awesome Spinach and Ricotta Cannelloni. Unfortunately the original recipe had a massive 27 points per serving! Here is my version of it, a much lighter one.
Full Choice 5 ½ points per serving
No Count 1 point per serving
Vegetarian
Serves 4
2 cloves of garlic, peeled and finely sliced
A large handful of fresh oregano, roughly chopped
¼ of a nutmeg, grated
8 large handfuls of spinach, thoroughly washed
A handful of fresh basil, stalks chopped, leaves ripped
2 x 400g tins of chopped tomatoes
Sea salt and freshly ground black pepper
400g low-fat plain cottage cheese
200g Quark
2 tablespoons freshly grated Parmesan
16 cannelloni tubes
For the white sauce
3 tubs of elf cheese
1 egg
3 tablespoons freshly grated Parmesan
Heat the oven to 180°C/fan160°C/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so that it is nice and snug.
Take the metal tray (or a saucepan) and spray with Fry-Lite, add one of the sliced garlic cloves, a handful of oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft. Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it is all in. After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, spray with Fry-Lite and add the other clove of sliced garlic, the basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too. Bring to the boil then turn the heat down, add a pinch of salt and pepper and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the cottage cheese, quark and 2 tablespoons of Parmesan, then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tube so each one is filled right up.
Lay the cannelloni over the tomato sauce in the tray (or you can pour the tomato sauce into an ovenproof dish) and lay the cannelloni on top.
To make the white sauce; beat the egg, beat in the elf cheese and 1 tablespoon of the Parmesan. Add a little milk until it will spoon over the cannelloni. Sprinkle with the remaining Parmesan and bake for about 25 to 30 minutes until golden and bubbling.
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