Ham, Spinach And Ricotta Cannelloni

About

This low carb adaptation of cannelloni uses deli ham slices in place of pasta sheets to encase a rich and creamy spinach and ricotta filling.

Perfect served alongside a simple green salad or accompanied by steamed green vegetables.

Ingredients

• 6 large slice – 6 1/4" x 4" x 1/16" – each 1 ounce ham lunchmeat
• 4 cup, cut pieces baby spinach
• 1 cup ricotta cheese
• ¾ cup cream cheese
• ½ cup, grated parmesan cheese
• ¼ cup almond milk, plain or original, unsweetened
• ⅛ teaspoon spices nutmeg ground
• ¼ teaspoon salt
• ⅛ teaspoon black pepper, ground

Instructions

1. Wilt the spinach in a large colander under boiling water. Once cool, drain all excess water and roughly chop. Add to a mixing bowl with the ricotta and half the parmesan, season generously and mix well to combine.
2. Arrange the ham slices across a clean work surface.
3. Dividing evenly between the six pieces, spoon the ricotta mixture along the center of each ham slice, leaving a generous border along each edge.
4. Fold the filled ham slices over on themselves creating a tight tube and overlapping the ham to seal. Arrange the stuffed ham tubes side by side in a shallow baking dish.
5. Preheat the oven to 395 degrees Fahrenheit.
6. To make the sauce, add the cream cheese, almond milk, remaining parmesan and nutmeg to a mixing bowl and whisk well to combine.
7. Pour the sauce over the top of the filled ham slices, using a spoon to spread evenly over the surface.
8. Transfer to the oven to bake for 20 minutes or until completely cooked through.

Nutrition Facts

• Servings: 3
• Calories: 476.0kcal/1991.6kJ (per serving)
• Fat: 35.7g (per serving)
• Carbs: 12.2g (per serving)
• Protein: 27.3g (per serving)