Meatless Monday; Dreaming Of Cannelloni

Whilst this recipe isn’t diet friendly, it is incredibly easy and tastes great.
Team it with a side salad and you have an easy, homemade dinner

1 can diced tomatoes [You can substitute with your favourite pasta sauce if you prefer]
500g low fat ricotta
250g frozen chopped spinach, thawed
2 Tablespoons chopped basil [If you use dried variety, use 2 TEAspoons]
Teaspoon of garlic
Half a teaspoon of Nutmeg
Perfect Italiano Pizza Plus cheese
Cannelloni Shells

In a bowl, combine Spinach, Ricotta, Basil, Garlic and Nutmeg.

Stir until combined, fill cannelloni shells with mixture.
I use a knife, because I am useless with a pastry bag but I have been told they are the best way to go

Place into oven proof baking dish and cover shells with diced tomatoes
Bake in oven on 180 degrees, for about 20-25 minutes, until pasta is tender.
If the shells start to burn, cover dish with aluminium foil.

Take out of oven and sprinkle cheese over the top.
Put back in oven for further 10-15 minutes until cheese is melted and golden.

  This post is part of Veggie Mama's Meatless Monday Link Up





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