Spinach and Quark Cannelloni.

This is an adapted recipe from a Pinch Of Nom recipe. I have tried to make mine free using quark instead of Ricotta and using Healthy Extra (HE) allowance for the rest of the cheese involved. I am using SW parlance here.

Just remember that Quark isn’t something newfangled. It is a Nordic soft cheese that has not fat.

Because I had had milk with my breakfast I did miss off the cheddar on the topping but on another day I could put all my HE in to the cheese involved.

You could also use fat free Fromage Frais if you quark averse or cannot get quark.

This recipe is for one portion, You can multiply it up for others. Remember you could also have the grated cheddar all over the top and still be on plan if you have save the HE allowance,


  • 3 cannelloni tubes
  • 70g spinach
  • 40g quark
  • 15g grated parmesan
  • 35g light mozzarella
  • 40g grated light cheddar
  • 150g passatta
  • 1/2 tsp garlic granules or 1 crushed clove garlic
  • 1 tsp mixed herbs
  • Salt and Pepper
  • Paprika


  • Put spinach in a frying pan on medium heat. Cover and cook for a couple of minutes until it has wilted. Season with salt and pepper.
  • In a bowl mix together the quark and Parmesan.
  • Stir in wilted spinach (make sure it has cooled a little).
  • If you have a piping bag fill this with your mix and pipe into the cannelloni tubes (I didn’t so see the next instructions).
  • If you don’t have a piping bag stand a cannelloni tube on end on a plate.
  • Using a tsp and and up-ended tsp to spoon mix into the tube, pushing it down with the up-ended tsp. The plate will stop it coming out of the other end.
  • Lay the filled tubes in a dish.
  • Mix together the passatta , garlic and herbs.
  • Pour the passatta evenly over the cannelloni tubes.
  • Break up the mozzarella into pieces and spread over the top of the mix.
  • If, unlike me, you can have the grated cheddar sprinkle this over the top.
  • Sprinkle paprika to your taste over everything (I like lots).
  • Put it into an over at Gas Mark 6 / 180 degrees Celsius for 30 minutes or until the cheese is browning on top.

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