Suitable for vegetarians Onion, 1, halved Celery stick, 1, roughly chopped Bay leaf, 1 Milk, 300ml Spinach, 450g Chopped tomatoes, 1 x 400g can Italian dried mixed herbs, 1 teaspoon Cannelloni tubes, 16 (the kind that need no precooking) Low fat soft cheese, 3 x 200g tubs Butter, 25g Plain flour, 25g Salt and freshly ground black pepper
Method:
1. Preheat the oven to 190C/Gas 5. 2. Put the onion, bay leaf, celery and milk into a saucepan. Bring to the boil, then remove from the heat and allow to infuse for 10-15 minutes, then strain the milk into a jug. Keep the onion and celery to one side. 3. Cook the spinach in a very small amount of water for 3-4 minutes, until the leaves wilt. Drain well, squeezing out all of the excess moisture. Spread it over the base of a large baking dish. 4. Chop the onion and celery used for infusing the milk and put them into a saucepan with the tomatoes and dried herbs. Simmer for about 5 minutes until reduced slightly. Spread over the top of the spinach. 5. Stuff the cannelloni tubes with the low-fat soft cheese and arrange them on top of the tomato mixture, in a single layer if possible. 6. Put the butter, flour and cooled milk into a pan and bring up to the boil, stirring constantly with a wire whisk until thickened and smooth. Season with salt and pepper and then pour evenly over the cannelloni. Bake for about 25 minutes until bubbling and golden brown.
Go to What to Buy for details about organic dairy products.
