Vegetarian main course
1. Make the tomato sauce. Heat the oil in shallow pan, fry garlic for one minute, add sugar, vinegar and oregano. Simmer briefly then tip in tomatoes and season. Simmer for 20 minutes, stirring occasionally, reducing to a thick sauce. Set aside.
2. Heat oven to 200c / 180c fan. Put spinach in a large colander, pour over boiling water to wilt it. Pour over cold water to cool it down. Squeeze / drain well.
3. Tip spinach into a food processor and pulse. Crumble in goats cheese and half Parmesan, season with salt, pepper and nutmeg, then blitz to finely chop everything. Using a piping bag or a plastic food bag with corner cut off, squeeze cheese into the cannelloni tubes. Lay side by side, in a baking dish. Pour over tomato sauce, top with mozzarella and remaining Parmesan. The cannelloni can be frozen for up to a month - defrost completely before cooking. Bake for 25 to 30 minutes until golden and bubbling, then remove from the oven and leave to stand for 5 minutes. Serve from the dish.
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Serving Size: 1 Serving (163g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 175 | ||
Calories from Fat: 96 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.6g | 14 % | |
Saturated Fat 5.4g | 27 % | |
Monounsaturated Fat 3.8g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 26.5mg | 8 % | |
Sodium 524.9mg | 18 % | |
Potassium 748.6mg | 20 % | |
Total Carbohydrate 6.7g | 2 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 3.8g | ||
Protein 15.1g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 175
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