Cannelloni with Cheese and Spinach (light)

[cappuccino]

(NC)—The Public Health Agency of Canada recommends a diet rich in calcium and vitamin D for the prevention of osteoporosis. Adults over 50 should get up to 1,500 mg of calcium and 800 IU (International Units) of vitamin D each day. Indeed, as you age, your body doesn't absorb calcium as well, so it's very important to have calcium-rich foods in your diet. Here is a calcium-rich recipe for you to try.  Recipes and information about osteoporosis can be found online at www.fightosteoporosis.ca.

Cannelloni with Cheese and Spinach (light)

6 cups spinach, washed and drained             

1/2 onion, finely chopped                 

2 tsp olive oil                                     

4 tsp margarine                                 

2 tbsp white flour (all purpose)         

1 cup 2% milk                                     

Salt and pepper to taste                           

120 g ricotta cheese, light                 

7 tbsp Parmesan cheese, grated 

1 large egg

1 pinch nutmeg                                 

6 cannelloni                                     

• Preheat the oven to 190ºC/375ºF.

• Finely chop the onion; wash the spinach, then drain rapidly and set aside.

• Heat the oil in a pan over medium heat. Add the onion and sauté 2-3 min, then add the spinach. Add salt, cover and cook over high heat 3-4 min until the leaves wilt and turn very deep green. Transfer the spinach to a colander, then press to remove excess water. Chop coarsely and set aside.

• Meanwhile, heat the butter in a heavy saucepan over moderately low heat until it has melted, then add the flour and cook the roux over low heat, with whisking, for 3 minutes. Add the milk in a fast stream while whisking vigorously to avoid lumps. Bring to a boil, then reduce the heat and simmer, whisking occasionally, 5 minutes. Season with salt and pepper.

• Take the saucepan off the heat, then add all of the ricotta cheese and all the grated Parmesan minus about 2-3 spoonfuls (set this aside for sprinkling on top of the assembled dish). Add the egg, spinach, and grated nutmeg, then mix well.

• Spread a few spoonfuls of the spinach mixture on the bottom of a baking dish. Fill the cannelloni tubes with the mixture, then place them in the dish in a single layer (if a very large dish is not available for large amounts, they may be layered). Cover with the remaining spinach mixture and the reserved parmesan cheese.

• Bake in the middle of the oven 35-40 min until the top is golden-brown. Let stand 5 minutes at room temperature before serving.

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