Weight Watchers Crab, Ricotta & Basil Cannelloni - cooking recipe

Ingredients

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

Preparation

Preheat oven to 180\u00b0C
Combine crab, shallots, ricotta, nutmeg, basil and egg in a bowl. Season with salt and pepper.
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.
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.