400g low fat ricotta cheese
2 tb fresh grated parmesan cheese
Handful baby spinach, roughly chopped/torn
1 packet pasta sheets or 1 quantity of homemade pasta
400g tin diced tomatoes
6 large basil leaves or 2 average stalks of basil
2 stalks fresh oregano
1 clove garlic
1 small onion, finely diced
1/2 cup evaporated skim milk
1/4 cup light tasty cheese
1/2 cup light mozzarella cheese
Method:
In a bowl mix the mince, ricotta, parmesan and spinach with a bit of salt and pepper.
Layout pasta sheet (I actually cut 1/3 of mine off because you want it to just overlap a bit not a lot) and spread a sausage like line of mixture in the middle. Roll and lay in a greased baking tray.
Continue until you run out of mixture.
Preheat oven to 200 degrees c
In a blender or food processor - blend tomatoes, basil and oregano until liquified, set aside.
In a saucepan, fry onion and garlic until translucent.
Add the puree and the evaporated milk, bring to a boil and then pour sauce over your cannelloni.
Sprinkle tasty, mozzarella and remaining parmesan, cover with foil and put in the oven for 30 minutes.
Remove foil and bake for a further 10 minutes.
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