Spinach and Ricotta Cannelloni

I love spinach and ricotta cannelloni. The only problem is it's sooooo calorific with all that cheese and bechamel sauce. This is a slightly different take on the recipe that involves a lighter, and possibly more tasty
sauce. You can also be good to yourself by using low-fat ricotta and low-fat pesto sauce. Remember to use vegetarian friendly Worcester sauce.

Spinach & Ricotta Cannelloni
Serves 4
Preparation time 15mins
Cooking time 35mins

Ingredients:
For the cannelloni:
500g spinach
250g Ricotta cheese
120g Green Pesto
250g Box of ready to cook cannelloni

For the sauce:
1 large courgette (zucchini)
400g tin of chopped tomatoes
1/2 red onion
1 red pepper
2 Tablespoons of Worcester Sauce
100g Fresh Parmesan Cheese or Strong Farmhouse Cheddar
A glug of oil

Method:
1. Preheat the oven to 180oC
2. Get the spinach into boiling water straight away and let it wilt.
3. While the spinach is cooking, chop the onion, pepper and courgette into small chunks and get them frying in a pan.
4. Drain the spinach and squeeze out as much water as you can.
5. Add the chopped tomatoes to the vegetables, along with the Worcester sauce, and simmer gently.
6. Put the spinach, ricotta and pesto into a food processor and blend until a smooth paste.
7. Check that the sauce is reduced and leave to cool.
8. Using an icing bag, pipe the filing into the cannelloni tubes and arrange in a large baking dish.
9. Pour the sauce over the cannelloni.
10. Place the dish in the oven for about 35mins.
11. Grate the cheese over finished product.