Ricotta & Spinach Cannelloni

Ingredients

1 tbsp sunflower oil
1 onion - finely chopped
250g frozen spinach - defrosted and well drained
250g ricotta cheese
8 cannelloni tubes
1 pinch of grated nutmeg

50g low fat margarine
50g plain flour
1 pint milk
50g low fat cheddar cheese - grated
25g veggie parmesan - grated

Method

Heat the oil in a saucepan and soften the onion slowly and gently.  Meanwhile in a large bowl mix spinach, nutmeg, ricotta and seasoning. Using a teaspoon fill each tube and place in an ovenproof dish.
Place all the sauce ingredients except the cheeses in a saucepan.  Heat, stirring constantly, until the sauce thickens.  Stir in the cheddar and once it has melted pour over the cannelloni tubes.  Sprinkle with the parmesan.  Cook in the centre of the oven at 190C for 30 to 35 minutes.