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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 348.8
  • Total Fat: 12.3 g
  • Cholesterol: 13.7 mg
  • Sodium: 963.2 mg
  • Total Carbs: 61.6 g
  • Dietary Fiber: 6.3 g
  • Protein: 18.9 g

View full nutritional breakdown of Light Veggie Cannelloni calories by ingredient
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Light Veggie Cannelloni

Submitted by: JO_JO_BA

Introduction

A 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!
Number of Servings: 6

Ingredients

    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)

Directions

Heat a large nonstick pan over medium heat. Add onions.
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.






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