Mountain Bread Ricotta & Spinach Cannelloni

6 sheets of mountain bread

Cannelloni Filling

2- 1/2 cups baby spinach

1-1/2 tbs roasted pine nuts crushed

1-1/2 tbs roasted cashews crushed

2 spring onions ( green part ) finely sliced

1 tsp lemon zest

375g low fat ricotta cheese

salt and pepper

Sauce

1/2 tbs olive oil

440g tin diced tomatoes

1 small onion finely diced

1 clove garlic crushed

1/2 tbs brown sugar

1 cup water

salt and pepper

1/2 cup grated cheese for the top

Nuts & Bolts

1. Pre heat oven to 200c.

2. SAUCE : In a medium pot on low heat add oil, onions and garlic, saute until soft. Add tomatoes, sugar, water and season to taste. Simmer sauce for 10-15 minutes. Stirring occasionally.

3. FILLING : In a large mixing bowl add all the ingredients and mix well. Using one portion of mountain bread  leaving a gap  of 3cm from the end place filling along the mountain bread then roll mountain bread up. Repeat until all 6 mountain bread sheets have been filled and rolled.

4. In a baking dish add a small amount of sauce to the bottom of the dish. This will stop the cannelloni from sticking to the bottom. Layer all cannelloni along the dish. Top with remaining sauce. Sprinkle grated cheese over the top and bake for 20 minutes or until cooked.

Calorie per serving :460