Weight Watchers Crab, Ricotta & Basil Cannelloni

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 500 g fresh crabmeat (or 3 x 170g cans, drained)
• 2 green shallots, trimmed, thinly sliced
• 100 g fresh low-fat ricotta cheese
• 1/2 teaspoon ground nutmeg
• 1 tablespoon finely chopped fresh basil leaf
• 1 egg, lightly beaten
• 12 cannelloni tubes
• 2 cups of bought pasta sauce
• 3/4 cup grated low fat mozzarella

Recipe

• 1 preheat oven to 180°c
• 2 combine crab, shallots, ricotta, nutmeg, basil and egg in a bowl. season with salt and pepper.
• 3 use a teaspoon to spoon filling into the cannelloni shells. pour 1/2 cup pasta sauce over the base of a 1.5l (6 cup) capacity oven proof ceramic dish. arrange cannelloni on top.
• 4 pour over the remaining pasta sauce and sprinkle with mozzarella. cover with foil and bake for 20 minutes. remove foil. bake for a further 10 minutes or until pasta is tender and cheese is golden. serve.