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Spinach and ricotta pasta

Spinach and ricotta pasta

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A great Italian-style supper that you're family will love - creamy and good for you!

Serves: 4
Cooking time: 50 mins
Costs: Cheap as chips

Ingredients

180g pack baby spinach leaves
250g pot ricotta cheese
150g Cheshire cheese, grated
16 tubes cannelloni
Olive oil, to grease
2 x 300g pots fresh Napoletana sauce

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Method

Preheat oven to 190°C/170°C fan/gas 5. Put spinach in a dry non-stick frying pan and stir-fry until it wilts. Turn into a colander and press with the back of a spoon to remove any excess water. Chop roughly.
Mix spinach with ricotta and two thirds of Cheshire cheese. Season and stuff into the tubes. With the oil, grease a shallow ovenproof dish or four individual dishes big enough to hold a single layer of cannelloni.
Put cannelloni in dishes and cover with sauce. Sprinkle on the remaining cheese, cover with foil and bake for 25 mins, removing foil for last 5 mins.

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Nutritional information per portion

Calories 440(kcal)
Fat 23.0g
Saturates 11.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.