I can’t remember how old I was when I first tasted Spinach and Ricotta Cannelloni but I can remember exactly where.
I’d hazzard a guess that I was 14 or 15 when my parents brought me to ‘Bully’s’ in Cork, just around the corner from Paul Street Shopping Centre. I remember the bowls of delicious Salad Dressing that were on the tables, the dark bar counter and the kitchen that in my minds eye you could see the chefs working in down back,
I always ordered the Spinach and Ricotta Cannelloni, it came served with a simple green Salad just perfect for dousing in that gorgeous Mustardy Dressing and the most beautiful sliice of Garlic Bread perfect for mopping up the tomatoe sauce.
It was always buzzing there and quiet often there was a queue outside the door. For me it was the treat after a day spent shopping in Cork before heading home.
This is my take on a lighter version of a Spinach and Ricotta Cannelloni that I make I’ve made it Slimming World friendly by switching the Ricotta for low fat Cottage Cheese but fel free to use Ricotta just as well. Once it’s cooked I top it with freshly grated Parmesan Cheese, part of my HexA allowance.
It’s lovely and light and definitely one to enjoy
- 1 bag of Baby Spinach
- 2-3 cloves of Garlic
- 1 whole Nutmeg
- 1 tub of Reduced Fat Cottage Cheese
- 150g large Conchigle Pasta Shells
- Salt and Pepper
For the Tomato Sauce
- 1 onion
- 2 tins chopped Tomatoes
- 3-4 Cloves of Garlic
- 15 g of Basil
- Salt & Pepper
- Fresh Parmesan
- Heat a saucepan over a medium heat, spray with Frylight and add the onions and garlic, cover and cook gently for 10 minutes until soft and golden. Add the two tins of tomatoes, salt pepper and a pinch of sugar. Cook for another 5-7 minutes then add in the fresh basil and blitz to a smooth sauce.
- Bring a large saucepan of water to the boil and cook the pasta shells for 3-5 mins, drain in a colander and refresh under cold water.
- Heat a frying pan and add Frylight, one heated cook the spinach in batches, grating in some garlic and nutmeg each time and seasoning with salt and pepper. Once cooked place the spinach in a colander and squeeze out all of the water.
- Put the cottage cheese in a bowl, chop the spinach and add it to the cheese, check the seasoning and add more salt and pepper or nutmeg if needed.
- Use a teaspoon and your fingers to fill the shells with the cheese and spinach mixture.
- Take an ovenproof dish and put a thin layer of tomato sauce on the bottom. Lay the stuffed pasta shells on top then spoon over the rest of the sauce.
- Bake in a preheated oven 180degs for 20-25 mins until the pasta is cooked and the sauce is bubbling.
- Spoon onto serving plates, top with fresh grated parmesan and serve with a green salad.