Spinach & Mushroom Cannelloni-2

Serves Two
100g Sainsbury’s “ be good to yourself” soft cheese (4 syn/2=2syn per person)
50g chopped spinach, defrosted (s) (sff)
1 Egg (ff)
1 Garlic (sff)
25g Button Mushrooms (s) (sff)
1 Onion (s) (sff)
1 Red Pepper (s) (sff)
45g Reduced Fat Cheddar Cheese, grated (1Hea/2=1/2 syn)
Handful of Basil leaves
4 dried Cannelloni tubes (ff)
350mL of Passata (s) (sff)
Salt & pepper

Preheat the oven to 200c
Squeeze out excess water from spinach and place in a bowl.
Add all the ingredients except the Cheddar Cheese & basil leaves, season and mix, then place it in a mini chopper and reduce to a thick puree.
Fill the 8 cannelloni tubes; it is very easy when the ingredients are purified!
Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping add the basil leaves.
Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.
Serve with roasted veg for a vegetarian meal.
Credit: Pete’s Recipe Book

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