Spinach and cottage cheese cannelloni

An amazing dish for when you are craving pasta! Lots of protein and packed full of taste.

INGREDIENTS

3/4 can of condensed salt reduced tomato soup
1 cup of low fat cottage cheese + table spoon extra for on top
2 - 3 cups of fresh spinach (frozen spinach is also fine)
Cannelloni tubes (7- 8 tubes are considered two serves for San Remo instant cannelloni)
1 cup of reduced fat shredded cheese
2 table spoons of parmesan cheese
1 small brown onion
1 table spoon of crushed garlic
Spray and cook oil

SERVES

I made this recipe with one serve for a main meal. But this can be divided into two serves (4 tubes each).
MACROS if divided into 2 serves: 400 calories, 43 carbs, 16 fat, 27 protein, 673 sodium, 10 sugar.

RECIPE

1. Boil the spinach for about 2 -3 minutes until wilted. Drain and cool, dice finely. Dice up the brown onion.
2. Combine half of the brown onion, garlic and 2 - 3 sprays of oil in a pot on high. When the onions brown up, add the tomato soup and let simmer.
3. Combine the cottage cheese, spinach and the rest of the onion into a bowl and mix.
4. Carefully spoon the mixture into each cannelloni tube (this can be quite messy) making sure not to over fill. Spray a oven proof dish (I found a cake tin fine to cook them in) generously with oil. Lay the tubes down side by side. Its fine if you have extra room in the dish.
5. Pour the tomato mixture over the tubes evenly. Spoon extra cottage cheese on top. Add the shredded cheese and the parmesan. Cook in a 180 degrees celsius oven for 40 minutes or when the tubes are soft to touch.