SPINACH & RICOTTA CANNELLONI (446 CALS)

INGREDIENTS

(SERVES 4)

• 4 Latina fresh lasagna sheets

• 750g Smooth light ricotta

• 150g Spinach

• 60g Rocket

• 75g Devondale tasty cheese grated

• 250g Leggo’s Napoletana sauce

DIRECTIONS

1. Pre-head oven to 180 degrees

2. Add ricotta and spinach in a bowl, mix well (season with salt and pepper - optional)

3. Cut lasagne sheets in half crossways

4. Spread 1/3 cup of the ricotta mixture along the centre of each piece and then roll it up to enclose filling

5. Repeat this step with remaining ricotta mixture and lasagna sheets

6. Spread half the sauce over the base ovenproof dish and arrange the pasta tubes, seam side down over sauce

7. Spread with remaining sauce.

8. Sprinkle with cheese and bake for 20 minutes (or until pasta is cooked and golden brown)

9. Serve topped with rocket

---

CALS: 446 P: 27g, F: 22g, C: 36g