I’ve realised that I need to have decent food on hand throughout the day, or else I pick at anything I can find – so I’ve been making up batches of this spinach cannelloni.
Because on Slimming World you eat 1/3 “superfree” (fruit or veg) with everything you eat, I’ve been trying to beef up the original recipe by adding more vegetables, such as onions, celery and peppers all chopped up small and added to the spinach mix inside the tubes!
I buy a box of cannelloni tubes, a packet of fresh spinach leaves and a tub of Quark (extra low fat soft cheese) – and then whatever extra veg, garlic, tins of tomatoes and cheese that I usually have.
The way to cook the spinach is to put it into a pot with a tablespoon or two of water (I actually just wash it and put it straight in to the pot without drying it) and pop on the lid and let it cook down for about two minutes until its gone soft and limp. Then I take it out of the pot, put it on a plate and drain all the excess liquid off it and chop it up.
Next is to cook up whatever other veg you’re adding – lets say an onion, a stick of celery and a pepper, all chopped up small. Fry these up (in Frylight if you’re on Slimming World!). Once they’re cooked, I normally let them cool down a bit, before adding in the chopped spinach, and then the full tub of Quark. This is the mix that you’re going to fill your cannelloni tubes with.
Usually while the veg is all cooling down, I make a tomato sauce – just fry up a bit of garlic and add a few tins of tomato (or passata) and some fresh basil. I do try and almost squeeze the tomatoes with the spoon while they’re in the pot – because you really do need as much liquid as possible.
The next step is quite messy – filling your tubes. You basically just have to roll up your sleeves and dive in 🙂 Make sure that you fill them as much as you can, I usually put my thumb over the base of the tube and push the filling down until it fills up completely.
When you have all the tubes filled, you put a layer of the tomato sauce (about half the sauce) across the bottom of the dish you’re cooking them in. In this case I decided to use a roast pan because I was making a large batch!
On top of the sauce, put your filled tubes, and then top them all with the rest of the tomato sauce and add a scattering of grated cheese. If you’re doing Slimming World, you will need to use the cheese as a Healthy Extra, or syn it.
Put it into the oven to bake for about 40 minutes, at around 180 degrees. You will need to make sure there’s enough liquid on top of them for the cannelloni tubes to cook properly. At times I have had to add a bit of water to help soften them up properly.
Of course I forgot to take an “after” picture of it cooked, I happily started eating it! 🙂 But it is delicious, and very handy to have in portions the fridge (or freezer) to take out and snack on (or have as a lunch or dinner!).