Ww Spinach and Mushroom Cannelloni

This is a gorgeous recipe from the latest UK edition of the weight watchers magazine. I made this last week and HIGHLY recommend it for those watching their weight and those who aren't - you'd never guess it was low fat!! 5 Points per serving (four tubes). I served with a fresh mixed salad - YUM!

• Ready In: 45 mins
• Serves: 4

Ingredients

•  low fat  cooking spray
• 10 1⁄2 ounces mushrooms, finely chopped
• 2  garlic cloves, peeled and minced (I used 3 as I love garlic)
• 1  lb spinach, leaves
• 4  tablespoons tomato paste
• 2  teaspoons dried thyme (I used mixed italian herbs)
• 16  cannelloni tubes
• 2 1⁄2 cups skim milk
• 3  tablespoons cornstarch
• 1  tablespoon  whole grain mustard (I used a little more)
• 2 3⁄4 ounces  half fat cheddar cheese, grated
• 1  ounce parmesan cheese, grated
• 2  tomatoes, sliced

Directions

1. Preheat the oven to 400°F Heat a large pan misted with low fat oil spray, add the mushrooms and cook over a medium heat for 3 mins until the juices begin to be released.
2. Add the garlic and continue cooking for 2 mins or until the juices have evapourated.
3. Add the spinach in batches and cook, stirring, until wilted. Remove from the heat and stir in the tomato paste, dried herbs and season with salt and pepper. Cool slightly.
4. Using the end of a teaspoon, stuff the cannelloni tubes with the spinach and mushroom mixture and place in a single layer in a baking dish.
5. Blend 4 tbs of the milk with the cornstarch to make a paste. Bring the rest of the milk to the boil in a pan, then add the cornstarch paste. While stirring, bring it back to the boil and cook until thickened slightly - it should still be quite runny. Remove the pan from the heat, add the mustard and half of each of the cheeses and season with salt and pepper.
6. Pour the sauce over the cannelloni, top with the slices of tomato and sprinkle with the remaining cheese.
7. Bake for 30 minutes Serve with salad and enjoy!