Spinach, pancetta and ricotta cannelloni | Recipes | WW New Zealand

Spinach, pancetta and ricotta cannelloni | Recipes | WW New Zealand

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Enjoy a tasty and delicious meal with your loved ones. Learn how to make Spinach, pancetta and ricotta cannelloni & see the Points value of this great recipe.

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Cooking tools:

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing bowl
  • Chef's knife
  • Cutting board
  • Grater
  • Spray oil bottle
  • Baking dish
  • Spoon
  • Measuring cup
  • Tongs
  • Serving platter

Ingredients

  • 100 g Pancetta, (8 slices)
  • 250 g Water spinach, (or frozen and thawed), chopped
  • 4 individual Green shallot(s), thinly sliced
  • 1 medium Zucchini, coarsley grated
  • 420 g Low-fat ricotta cheese
  • 2 cup(s) Tomato puree, (560g)
  • 1 tbs Fresh basil, chopped
  • 2 clove(s) Garlic, crushed
  • 4 individual Fresh lasagne sheets, (200g)
  • 1/3 cup(s) Grated parmesan cheese
  • 4 cup(s) Rocket, (120g)
  • 1 medium Lebanese cucumber, halved, thinly sliced
  • 1/2 medium Avocado, diced
  • 1 tbs Balsamic vinegar
  • 2 x 3 second spray(s) Oil spray

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