Butternut Squash, Spinach And Ricotta Cannelloni

• 1 1/3 lbs butternut squash, peeled, seeded and chopped
• 5 oz frozen chopped spinach, thawed
• 1 cup reduced fat ricotta cheese
• 1 tsp vegetable or olive oil
• 2 cloves garlic, crushed
• 2 cans (14 oz each) diced tomatoes with basil and herbs
• 7 oz cannelloni tubes
• 1/4 cup grated reduced fat mozzarella cheese
• None None Baby spinach leaves, to serve

1. Preheat the oven to 350u0b0F. Place squash in a microwave-safe bowl. Microwave on high (100%) for 8 mins or until tender; mash. Using hands, squeeze excess liquid from spinach. Add spinach and half the ricotta cheese to squash; mix well. Season.
2. Meanwhile, heat oil in a medium saucepan on medium heat. Add garlic; cook and stir for 30 seconds or until fragrant. Stir in tomatoes and 1/3 cup water. Bring to a simmer. Remove from heat. Season. Spread 3/4 cup of the tomato sauce in a 1 1/2-quart rectangular baking dish.
3. Fill cannelloni tubes with squash mixture. Arrange cannelloni tubes in a single layer in dish. Spoon remaining tomato sauce over cannelloni. Sprinkle with remaining ricotta and the mozzarella cheese.
4. Bake for 30 mins or until golden and cooked when tested in center with a skewer. Let stand for 5 mins. Serve with baby spinach leaves.

butternut squash, ricotta cheese, vegetable, garlic, tomatoes, cannelloni tubes, grated reduced fat mozzarella cheese, spinach leaves

Taken from recipes-plus.com/api/v2.0/recipes/35981 (may not work)