Goat Cheese Cannelloni
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
3/4 cup prepared tomato pasta sauce10.5 oz soft goat cheese, divided1 tbsp fresh thyme leaves1 tsp dried basil1/2 tsp onion powder zest of 1/2 lemon17 fl. oz 1% cottage cheese, drained1 tbsp non-fat plain Greek yogurt7 oz chopped frozen spinach, thawed and drained well2 garlic cloves, mincedsalt and freshly ground black pepper6 fresh "lasagne" sheets, cut in half width-wise1/2 tbsp olive oil7 oz (about 1 1/4 cups) cherry tomatoes, halved1 oz (about 3 1/2 tbsp) finely grated low-fat Mozzarella cheese
Preheat the oven to 350 F. Grease a casserole dish large enough to hold all 12 cannelloni.
In a small bowl, combine the pasta sauce and 2 tbsp (about 1 oz) of the goat cheese until smooth. Spread a third of this mixture on the bottom of the casserole and set the remainder aside.
In a medium bowl, beat together the remaining goat cheese, thyme, basil, onion powder, lemon zest, cottage cheese, yogurt, spinach and garlic.
Season well with salt and pepper.
On each lasagne sheet half, spoon (or pipe through a piping bag or Ziploc) a line of the cheese mixture along the longer edge.
Roll up pasta like a cigar, placing each finished roll seam side down in the sauce in the dish.
Drizzle top of pasta with olive oil and spoon the rest of the sauce mixture evenly overtop.
Sprinkle with cherry tomatoes and Mozzarella.
Bake for 15 minutes, until hot throughout and the Mozzarella is melted.
Serving Size: Makes 12, 4 3-cannelloni servings
In a small bowl, combine the pasta sauce and 2 tbsp (about 1 oz) of the goat cheese until smooth. Spread a third of this mixture on the bottom of the casserole and set the remainder aside.
In a medium bowl, beat together the remaining goat cheese, thyme, basil, onion powder, lemon zest, cottage cheese, yogurt, spinach and garlic.
Season well with salt and pepper.
On each lasagne sheet half, spoon (or pipe through a piping bag or Ziploc) a line of the cheese mixture along the longer edge.
Roll up pasta like a cigar, placing each finished roll seam side down in the sauce in the dish.
Drizzle top of pasta with olive oil and spoon the rest of the sauce mixture evenly overtop.
Sprinkle with cherry tomatoes and Mozzarella.
Bake for 15 minutes, until hot throughout and the Mozzarella is melted.
Serving Size: Makes 12, 4 3-cannelloni servings
Nutritional Info Amount Per Serving
- Calories: 559.5
- Total Fat: 22.6 g
- Cholesterol: 43.2 mg
- Sodium: 1,074.1 mg
- Total Carbs: 46.6 g
- Dietary Fiber: 6.3 g
- Protein: 41.2 g
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