Spinach and ricotta cannelloni

Another tasty and healthy version of a traditional Italian pasta dish, ideal for a family Sunday afternoon. Spinach and ricotta cannelloni.

My wife is an expert in the preparation of delicious homemade cannelloni. Of course I couldn't help change her recipe to continue enjoying this dish but with a reduced calorie version.





The ingredients for 4 servings are:

- 1 package boiled spinach
- 1 red pepper
- 2 green onions
- 1 clove garlic
- 1 egg
- 4 tablespoons grated cheese
- 300 gr. skim ricotta
- Flour or bread crumbs to taste
- Nutmeg to taste
- Salt and pepper to taste

Preparation:

1) 1. In a saucepan heat a little oil, add onion, pepper and garlic and cook until onion is golden. Add chopped spinach and ricotta, mix and let cool slightly. Then add the rest of the ingredients: grated cheese, a little flour and egg.

2) Mix and bring to the fire a little more, adding salt, nutmeg and pepper. Remove and let cool.

3) Place the filling across the surface of the pancake leaving a free space at one end. Roll slowly, slightly pushing for no air inside. Put in a plate and take to a medium oven with our favorite sauce. Serve!

We can prepare a healthy tomato sauce like the one in this recipe to cover the cannelloni. Another option is to not put the cheese in the filling and place it over the sauce, so we can gratin the preparation before serving.

Preparation time: 25 minutes.
Cook time: 20 minutes.
Total time: 45 minutes.

Calories per serving: 200.