MUSH­ROOM & RICOTTA CANNELLONI

Woman’s Day (Australia) - - Food To Love -

SERVES 4 PREP 15 MINS COOK 55 MINS

✦ ¼ cup olive oil

✦ 1 brown onion, finely chopped

✦ 2 cloves gar­lic, crushed

✦ 450g cup mush­rooms, sliced

✦ 1 tbsp chopped fresh oregano leaves, plus ex­tra 1 tbsp leaves to serve

✦ 250g frozen chopped spinach, thawed, ex­cess liq­uid squeezed out

✦ 200g low-fat smooth ricotta

✦ 4 fresh lasagne sheets

✦ 400g can diced toma­toes

✦ ¼ cup salt-re­duced vegetable stock

✦ ½ cup grated light moz­zarella

1 Pre­heat oven to 200°C. Lightly grease a 2-litre oven­proof dish. 2 In a medium fry­ing pan, heat 1 tbsp of the oil on medium. Cook onion and gar­lic 3 mins un­til onion is soft­ened. Trans­fer to a large bowl.

3 Heat re­main­ing oil in same pan on high. Cook mush­room 5 mins un­til browned. Stir in oregano. Strain mush­room, re­serv­ing liq­uid. Trans­fer mix­ture to bowl with onion. Add spinach and ricotta. Mix well.

4 Place a quar­ter of the fill­ing along the short side of each pasta sheet, then roll to en­close fill­ing. Ar­range in dish. Spoon over the com­bined toma­toes, re­served mush­room liq­uid and stock. Sprin­kle with moz­zarella. Cover with foil.

5 Bake cannelloni 30 mins. Re­move foil, then bake a fur­ther 15 mins un­til pasta is ten­der and cheese is golden. Serve cannelloni topped with ex­tra oregano.

19.3g total fat 5.4g sat fat 1450kj (347 cals) 21.6g carbs 18.6g protein 6.2g fi­bre 334mg sodium

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