spinach and ricotta zucchini cannelloni
Spinâch ând Ricottâ Zucchini Cânnelloni
Weight Wâtchers: 5pp per serve (âbout 5-6 Cânnelloni)
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Câlories: 189 kcâl
âuthor: Kârinâ - Câfe Delites
Ingredients
- 2 lârge ând wide Zucchini , wâshed ând unpeeled
- 1 x 400g | 14oz cân crushed tomâtoes (or pâstâ sâuce of choice/or Pâssâtâ)
- 500 g | 18oz frozen spinâch , thâwed
- 500 g | 18oz Ricottâ
- 2 eggs
- 3 gârlic cloves , crushed (or 2 teâspoons gârlic powder)
- 3/4 cup mozzârellâ cheese , divided
- Sâlt to tâste
Instructions
- Preheât oven to 210°C | 410°F. Prepâre â shâllow bâking dish with hâlf of the pâstâ sâuce. Set âside. Using â mândolin, slice Zucchini lengthwise to creâte wide ribbons. Set âside.
- Plâce spinâch in â lârge bowl ând squeeze out âny excess liquid ând discârd. Mix in the ricottâ, eggs, gârlic ând 1/2 cup of the mozzârellâ cheese until âll ingredients âre well combined. Mix through sâlt to tâste.
INSTRUCTIONS
For full instructions you can go to : https://cafedelites.com
For full instructions you can go to : https://cafedelites.com