Spinach and Ricotta Cannelloni | Frylight

Name: Spinach and Ricotta Cannelloni | Frylight
Ingredients: Frylight Cooking Spray; 100g mushrooms, chopped; 200g spinach, roughly chopped; 100g ricotta; 2 eggs, lightly beaten; Pinch of ground nutmeg; Pinch dried mixed herbs; 250g Passata; 6 dried cannelloni tubes; 3tbsp vegetarian hard cheese, grated; Heat the oven to 190 °C and spray an ovenproof dish with Frylight.; Spray a small frying pan with Frylight to cover the surface and set over a medium heat and wait until Frylight is clear. Add the mushrooms and cook for 3‑4 minutes.; Transfer to a mixing bowl then mix in the spinach, ricotta, egg, nutmeg and herbs.; Bake for 30 minutes until lightly golden, serve with a light salad.

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A simple, creamy, classic pasta dish perfect for all the family.

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Ingredients

Frylight Cooking Spray
100g mushrooms, chopped
200g spinach, roughly chopped
100g ricotta
2 eggs, lightly beaten
Pinch of ground nutmeg
Pinch dried mixed herbs
250g Passata
6 dried cannelloni tubes
3tbsp vegetarian hard cheese, grated
Heat the oven to 190 °C and spray an ovenproof dish with Frylight.
Spray a small frying pan with Frylight to cover the surface and set over a medium heat and wait until Frylight is clear. Add the mushrooms and cook for 3‑4 minutes.
Transfer to a mixing bowl then mix in the spinach, ricotta, egg, nutmeg and herbs.
Bake for 30 minutes until lightly golden, serve with a light salad.