Ww Spinach And Mushroom Cannelloni Redo

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• low-fat cooking spray
• 8 ounces mixed mushrooms, finely chopped
• 2 garlic cloves, peeled and minced (i used 3 as i love garlic)
• 1 lb spinach, leaves
• 4 tablespoons tomato paste
• 2 teaspoons dried thyme (i used mixed italian herbs)
• 16 cannelloni tubes
• 2 1/2 cups milk
• 3 tablespoons cornstarch
• 1 tablespoon whole grain mustard (i used a little more)
• 3 ounces cheddar cheese, grated
• 3 ounces parmesan cheese, grated
• 2 tomatoes, sliced

Recipe

• 1 preheat the oven to 400°f heat a large pan misted with low fat oil spray, add the mushrooms and cook over a medium heat for 3 mins until the juices begin to be released.
• 2 add the garlic and continue cooking for 2 mins or until the juices have evapourated.
• 3 add the spinach in batches and cook, stirring, until wilted. remove from the heat and stir in the tomato paste, dried herbs and season with salt and pepper. cool slightly.
• 4 using the end of a teaspoon, stuff the cannelloni tubes with the spinach and mushroom mixture and place in a single layer in a baking dish.
• 5 blend 4 tbs of the milk with the cornstarch to make a paste. bring the rest of the milk to the boil in a pan, then add the cornstarch paste. while stirring, bring it back to the boil and cook until thickened slightly - it should still be quite runny. remove the pan from the heat, add the mustard and half of each of the cheeses and season with salt and pepper.
• 6 pour the sauce over the cannelloni, top with the slices of tomato and sprinkle with the remaining cheese.
• 7 bake for 30 minutes serve with salad and enjoy!