Here is a recipe you might like to try, very nice! or use the info for the white sauce..........
Pete’s Spinach & Mushroom Cannelloni
Based on SW July Mag Page 75
Updated 1 January 2012
Serves Two
200g Extra Light Philadelphia Soft Cheese
(1Hea each)
100g chopped spinach, defrosted
(s)(sff)
1 Egg
(ff)
1 Garlic
(sff)
50g Button Mushrooms
(s)(sff)
1 Onion
(s)(sff)
1 Red Pepper
(s)(sff)
90g Reduced Fat Cheddar Cheese, grated
(1Hea each) or 50g/2=3.5syn
Handful of Basil leaves
A pinch of nutmeg
6 dried Cannelloni tubes
(ff)
1 Bottle of Passata
(s)(sff)
Method
Preheat the oven to 200c
Squeeze out excess water from spinach and place in a bowl.
Add all the ingredients except the Cheddar Cheese, season and mix, then place it in a mini chopper and reduce to a thick puree.
Fill the 6 cannelloni tubes; it is very easy when the ingredients are purified!
Place in an oven proof dish and cover with Passata. Use the remaining cheese as a topping.
Cook for 20mins covered by tinfoil, then remove and cook for another 10 mins.
Eat with either a green salad or homemade Coleslaw.
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