Light Veggie CannelloniSubmitted by: JO_JO_BA
IntroductionA low-fat variation on an Italian favourite, with lots of vegetables for colour! A low-fat variation on an Italian favourite, with lots of vegetables for colour!
1/2 cup finely chopped onions
4 cloves garlic, minced
1 cup grated carrots
1 cup grated zucchini
1 cup chopped mushrooms
1-1/2 tsp dried basil
2 tsp dried oregano
1/2 tsp black pepper
4 oz fat-free cream cheese, cut into cubes
1 small package (10 oz) frozen spinach, thawed and drained
1 cup skim ricotta cheese
12 cannelloni tubes, uncooked
3 cups tomato sauce
1/4 cup shredded, part-skim mozzarella cheese (2 ounces)
Cook and stir until softened.
Add garlic, carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for about 3 more minutes.
Add cream cheese and spinach and stir until melted and spinach is broken apart.
Remove from heat. Stir in ricotta cheese.
Transfer filling to a large bowl and refrigerate for 20 minutes.
Cook pasta 6-7 minutes. It should still be very firm.
Using a teaspoon, stuff tubes.
Spread a thin layer of pasta sauce over bottom of 2 baking dishes.
Arrange 6 stuffed tubes in each dish.
Pour remaining sauce over pasta and sprinkle with mozzarella.
Cover with foil and bake at 350 degrees F. for 40 minutes.
**You can freeze one tray for later in the week if required!
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.