Experimental Monday: Spinach and Ricotta Cannelloni

I haven’t blogged the last couple of experimental Mondays – I went on a bit of a soup binge and I can report that roasted sweet potato soup is yummy. Last week I was feeling totally uninspired and cooked easy, familiar comfort food.

But fear not! During the week I got a craving for cannelloni and did a bit of Googling for recipes. I’m trying to cut down on my meat intake (twice a week is plenty, I think) so spinach and ricotta was the obvious choice. I suspected that just mixing some spinach with ricotta wasn’t going to work and I was right. I ended up using the filling from one recipe, the construction/cooking principle from a couple of others and substituting homemade tomato sauce with store bought pasta sauce.

It was so good. Really, so good. Must write it up so that I have for the next time. I divided the cannelloni and sauce between one glass dish and three foil dishes. Topped the glass dish with a bit of cheese and baked it, the three foil dishes have been covered and put into the freezer. So I now have three portions of home cooked yumminess for another day. Yay!

With all the cheese, I suspect that it’s not the lowest calorie thing ever but I thoroughly enjoyed it and it’s wonderful comfort food while tasting nicely fresh from the spinach. Plus, it’s vegetarian!

Now I must go and cuddle a cat. Annie is rather determined that I need to pay her lots of attention and give her lots of cuddles pronto. Pushy little annoyance 🙂

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