Spinach & Mushroom Cannelloni

Based on a SW Mag recipe
(Updated 16th November 2014)
Serves Two
150g Lighter Philadelphia Soft Cheese (2 Hea/2=1Hea per person)
100g chopped spinach, defrosted (s)
1 Egg (p)
1 Garlic (s)
50g Button Mushrooms (s)
1 Onion (s)
1 Red Pepper (s)
120g Sainsbury’s B.G.T.Y Mature white grated cheese (2 Hea/2=1Hea per person) or (8 syns/2-4 syns per person)
Handful of Basil leaves
A pinch of nutmeg
6 dried Cannelloni tubes
1 Bottle of Passata (s)


Preheat the oven to 200c

Squeeze out excess water from spinach and place in a bowl.

Add all the ingredients except the Cheddar Cheese, season and mix, then place it in a mini chopper and reduce to a thick puree.

Fill the 6 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.

Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.

Eat with either a green salad or homemade Coleslaw.

Credit: Pete’s Recipe Book

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