Cheesy Artichoke and Bacon Cannelloni
- Servings Per Recipe: 21
- Amount Per Serving
- Calories: 157.3
- Total Fat: 7.8 g
- Cholesterol: 38.7 mg
- Sodium: 191.9 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 1.1 g
- Protein: 9.4 g
IntroductionThis cannelloni based on a high-calorie ravioli filling is fantastic. It seems indulgent, but it's easy to have two cannellonis for a reasonable number of calories without any guilt at all! Each cannelloni also has less than 12g of carbs and 9g of protein - surprising for a pasta dish! It makes a ton, so it's great for feeding a group or saving as leftovers. Enjoy! This cannelloni based on a high-calorie ravioli filling is fantastic. It seems indulgent, but it's easy to have two cannellonis for a reasonable number of calories without any guilt at all! Each cannelloni also has less than 12g of carbs and 9g of protein - surprising for a pasta dish! It makes a ton, so it's great for feeding a group or saving as leftovers. Enjoy!
2 eggs, beaten
1 can artichoke hearts, drained and chopped
3 cloves garlic, minced
2 tbsp Italian seasoning
1 cup light ricotta cheese
3 cups shredded Italian blend cheese (entered using normal cheese; adjust for low-fat)
15 lean slices of bacon, low-salt (I used pre-cooked because I find it is easier to get rid of the grease that way)
1/4 cup butter
1/4 cup flour
2 cups milk (entered using 1%)
21 oven-ready cannellonis (can accommodate more, but recipe is calibrated for 21 because that's what fits in my rectangular glass baking dish)
Filling the cannellonis can be a pain - it takes up the vast majority of the prep time in this recipe. It's worth it to enlist help so two or three people are doing it at once - it goes much faster. I stand mine in the dish on their ends to get gravity to do the work for me - I put it in in spoonfuls one at a time to give it time to slide down to the bottom without making air bubbles that get in the way (although that is inevitable, I've found). I usually have two or three on the go at once because while I'm waiting for one spoonful to slide down, I can put spoonfuls in two others. I always end up making a mess, so don't do this on your good tablecloth or in good clothes!
Mix the eggs, chopped artichoke hearts, minced garlic, Italian seasoning, ricotta, and 1 cup of the shredded cheese in a large heat-tolerant bowl. Crumble bacon and add to mixture. Put aside.
In a medium saucepan, melt butter on medium heat. Add flour while whisking and continue to whisk periodically until it begins to bubble (this does not take long). While whisking, pour in milk and leave heating, whisking frequently, until sauce thickens (usually only a couple of minutes after it begins to bubble). Pour sauce into artichoke mixture and mix well.
In a large baking dish, place a few spoonfuls of the mixture onto the dish and spread around, covering the bottom of the dish. Next, fill each cannelloni with the mixture, placing them in the dish as they are filled. Once the dish is full of cannellonis, put the rest of the mixture (about 1/3 of it) on top of the cannellonis, covering them and making sure to fill in any gaps between the pasta and the sides of the dish to keep them from becoming hard in the oven. Sprinkle remaining 2 cups of cheese over the dish.
Bake 40 minutes or until cheese is light brown and mixture is bubbly. Let sit 5 minutes before serving.
Serving Size: Makes 21 cannellonis.