Name: Speedy spinach cannelloni
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 teaspoon vegetable or olive oil; 1 brown onion, finely chopped; 2 cloves garlic, crushed; 400 gram can diced tomatoes; 250 gram packet frozen spinach, thawed; 500 gram fresh reduced-fat ricotta; 6 thin wheat flatbread, halved lengthwise; 1 cup grated reduced-fat cheddar cheese; mixed salad leaves, to serve

Ingredients

1 teaspoon vegetable or olive oil

1 brown onion, finely chopped

2 cloves garlic, crushed

400 gram can diced tomatoes

250 gram packet frozen spinach, thawed

500 gram fresh reduced-fat ricotta

6 thin wheat flatbread, halved lengthwise

1 cup grated reduced-fat cheddar cheese

mixed salad leaves, to serve

Method

1.Preheat oven to 200°C/180°C fan forced. Heat oil in frying pan over moderate heat. Add onion and garlic; cook and stir for 5 minutes. Add tomatoes and stir to combine. Bring to the boil. Remove from heat.

2.Grease a 2-litre (8-cup) ovenproof dish. Using hands, squeeze excess liquid from spinach. Combine spinach and ricotta in a bowl. Divide mixture into 12 portions. Spoon a portion along edge of each halved wrap; roll to enclose filling. Place side by side in prepared dish. Spoon tomato sauce over rolls, sprinkle with cheese.

3.Bake for 15 minutes or until heated and cheese has melted. Serve with salad.