Organic Italian Cannelloni

Serves: 4

Ingredients

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.

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