52 Cook books this week is yet another Italian feast! We are huge fans of pasta in this house and when you add cheese and Spinach to it…well heaven for Bernard and I !
But I am still trying my best to lose some weight so a minot adaptation to the classic recipe of Spinach and Ricotta Cannelloni (As taken from my Classic Italian Cook Book)
I have bought ready made versions of this many many times before but never made it from scratch – I was prepared for a lot of mess and swearing! Particularly given that we could’t find cannelloni tubes anywhere, so I had to roll up lasagne sheets instead, but it was surprisingly easy and the whole house smells divine now!
300g baby leaf spinach
250g of Quark fat free cheese
Cannelloni tubes (or lasagne sheets)
2 cloves of garlic crushed
salt and pepper
1 teaspoon fresh chopped parsley
1 teaspoon lemon juice
400g tinned chopped tomatoes
Grated parmesan cheese – as much as you want to top the dish with
Wilt the spinach in a pan or the microwave (we pierced the bag and cooked for 1 min in our microwave)
Squeeze as much as the fluid out of it as possible and mix with the garlic, lemon juice, parsley, salt, pepper and the quark.
Fill the tube with the mixture (or roll up in the sheets bla bla)
And pack into an oven proof dish.
Pour over the tomatoes and put in the oven with a lid at 180 degrees for 20 minutes
Take the lid off and add the grated cheese returning the dish to the oven for another 25 minutes
Voila! A tasty, cheesy, yummy pasta dish which is Slimming world friendly!