Tuesday, 21 June 2011

Chicken, Spinach and Ricotta Cannelloni

Usually I make cannelloni with lots of bechamel sauce, cheese, olive-oil rich tomato sauce - not a low fat dish!  However, I brought this under 450 cals per portion and a perfectly reasonable fat content by using a couple of tablespoons of ricotta, no bechamel but a rich tomato sauce (with not much oil) and some fresh parmesan on top at the end.  This used the last of the roast chicken from Sunday, which was blitzed in a processor with the ricotta, some cooked spinach and lots of nutmeg.  Use sheets of dried lasagne that have been boiled for 5 minutes, refreshed in cold water and dried.  Spread the filling and roll up, then top with tomato sauce, cover with foil and bake for 20 minutes. You tend to eat much less pasta in this format (and lasagne) than if it was a bowl of the stuff dressed with sauce - probably only about 50g each, hence the lower calories on the bottom line.  Not as rich (or a satisfying?) as with a lovely cheesy sauce, but still good to eat.

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