I love this recipe. Only 5 WW points. It is low in fat and tastes great. Chicken can be used instead of crab but will be slightly bland and will need to be minced. If you wish to do this add in some sage or garlic.

Ingredients

4 serv.

g fresh crabmeat (or 3 x 170g cans, drained)500 g
green shallots, trimmed, thinly sliced↗2
g fresh low-fat ricotta cheese↗100 g
teaspoon ground nutmeg↗1⁄2 teaspoon
tablespoon finely chopped fresh basil leaf1 tablespoon
egg, lightly beaten↗1
cannelloni tubes↗12
cups of bought pasta sauce↗2 cups
cup grated low fat mozzarella3⁄4 cup

Step-by-step instructions

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.

Source: food.com

Original recipe ↗

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