Spinach and Ricotta Cannelloni (Low Fat)

Ingredients

• 1 onion, finely chopped
• 3 garlic cloves, crushed
• 2 tablespoons extra virgin olive oil

• 2 (14 ounce) cans crushed tomatoes
• 1 teaspoon sugar
• 1/2 bunch spinach or silver beet
• 250 g ricotta cheese
• 60 g parmesan cheese
• 1/2 teaspoon nutmeg (freshly ground if possible)
• white pepper
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups low-fat milk
• 1 cup fresh parsley, chopped
• 14 cannelloni tubes

Directions

1. 1

   Preheat oven to 180°C

2. 2

   Fry onion and garlic in half the olive oil until softened. Stir in tomatoes and sugar. Remove from heat. Pour into a lightly greased lasagne pan and spread evenly over the base.

3. 3

   Wash and drain spinach. Remove stalks and chop finely in the food processor. Cook the spinach in the remaining oil for 2 minutes (this can be done in the same pan as the tomatoes - no need to wash it). Transfer spinach to a mixing bowl to cool slightly. Stir in the ricotta cheese, nutmeg, white pepper and half the parmesan cheese.

4. 4

   Working in batches place spinach mixture into plastic ziplock bags (don't close) to about half full. Cut off a small bit of one corner. Pipe the mixture into the canneloni tubes. Place the filled tubes on the tomato sauce in the lasagne pan. Do as many as you can fit in one layer.

5. 5

   In the same pan (again, no need to wash), melt the butter. Add the flour and cook, stirring for 1 minute over low heat. Slowly add the milk and cook, stirring constantly, until sauce thickens. Add the chopped parsley and season to taste.

6. 6

   Cover cannelloni with the parsley bechamel sauce and sprinkle with the rest of the parmesan. Cover with foil and bake for 25 minutes, remove foil and bake for 20 minutes longer.