THE FITBUG RECIPE BOOK

Posted 14 April 2009

Salmon and Spinach Cannelloni

A new spin on an old classic, this dish in rich in heart healthy omega 3 fatty acids. Serve with a green salad and crusty bread.

Nutrition Information

Ingredients: Serves 4

• 1 tbsp olive or rapeseed oil
• 1 large onion finely chopped
• 1 fat garlic clove, crushed
• 1 large can of red salmon drained and flaked (remove skin and any large bones)
• 1 bag of frozen chopped spinach, defrosted and drained (squeeze well to remove water).
• 1 jar of arrabiata passata (tomato and chilli - can use regular pasatta if preferred)
• 12 cannelloni tubes
• 50g half fat mozzarella
• 100g ricotta cheese
  
  

How to

• 1. Heat the oven to 180C/gas 4. In a large frying pan heat the oil and gently cook the onion and garlic for around 5 minutes, until softened.
• 2. Add the drained spinach and salmon, stir to combine and heat through until the mixture is hot all the way through. Remove from the heat and gently stir in the ricotta cheese. Season well with black pepper.
• 3. Fill the cannelloni tubes with the spinach and salmon mixture and line up in a large oven proof baking dish.
• 4. Pour over the passata so that the cannelloni tubes are evenly covered. Tear the mozzarella into small pieces and scatter over the top of the dish. Bake in a hot oven for 30 minutes and finish off under the grill to brown the cheese. Serve with crusty bread and salad.
  
  

  This dish is available for you to add to your meal plans through the nutrition pages. If you've got a recipe you'd like to see featured, or an ingredient you're not sure what to do with then get in touch!