Ah hump day, here already and gone already?
So much of my cooking right now is about trying to be really (whilst simply) nutrient dense, but really it's about trying to actually get a meal on the table that everyone enjoys! And so this very quick, high fibre high protein cannelloni hopefully does just that!
All ingredients are from Aldi, and I got them all at the start of the week during my weekly shop. The only prep I really needed to do was remember to take out the frozen spinach in the morning so it was defrosted ready for the afternoon juggling-putting-together-act. And, I always have brown rice or quinoa or some grain prepared for the week to throw into things, like salads or on wraps and Evie loves picking at brown rice :) The trick to the quickness of the meal is I use wraps instead of pasta tubes, they have the same consistency as pasta but are way quicker to cook.
Annnnnnd, the trick to the high fibre, is the hidden grain (like brown rice) that no one knows is buried in the silky ricotta spinach mix. A-ha!
Ingredients (all from Aldi by the way)
• 2 frozen spinach packets (250g each)
• 500g soft ricotta
• handful of grated tasty cheese
• handful of parmesan
• 1 egg
• 1 tbsp crushed garlic
• 1/2 cup cooked brown rice or quinoa or other grain
• salt and pepper
• 5 wholegrain wraps
• 2 tbsp olive oil
• 1 tsp crushed garlic
• 1 tbsp dried basil or oregano
• 400g can of crushed tomatoes
Place oil, garlic and and dried herbs in a frypan on high heat. Fry for 2 mins until aromatic.
Add crushed tomatoes and stir. Sauté on medium heat, stirring occasionally.
Prepare cannelloni filling and stir as needed.
Preheat your oven to 180 degrees.
Place all ingredients (except for wraps) in a mixing bowl. Stir well.
Place 3-4 spoonfuls of the mixture into the centre of the wrap, and fold around the mixture like you would a pancake. Place it in the square dish. Repeat with more wraps until the dish is full (4-5 wraps).
Meanwhile, keep stirring the sauce as needed.
When the wraps have filled the dish, top with the red sauce. Top with mozzarella.
Bake in hot oven for 20-30mins (depending on your oven).
Serve with a cheeky side salad.