Spinach and Ricotta Cannelloni with Simple Classic Tomato sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 178.1
- Total Fat: 7.6 g
- Cholesterol: 35.9 mg
- Sodium: 191.4 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 1.4 g
- Protein: 8.8 g
View full nutritional breakdown of Spinach and Ricotta Cannelloni with Simple Classic Tomato sauce calories by ingredient
Introduction
Sauce can be used on any pasta, but it is great with this lighter version of Spinach Ricotta Cannelloni. A quick and easy way to fill the tubes is by putting the filling in a ziplock bag with the corner cut (or a piping bag).Serve with crusty bread and a salad. Sauce can be used on any pasta, but it is great with this lighter version of Spinach Ricotta Cannelloni. A quick and easy way to fill the tubes is by putting the filling in a ziplock bag with the corner cut (or a piping bag).
Serve with crusty bread and a salad.
Number of Servings: 12
Ingredients
-
Filling:
6 oz (180g) Frozen Spinach, pressed to get most of the moisture out.
1 Egg
1/2 cup of shredded italiano 4 cheese mix
1/4 tsp dried ground Oregano
1/4 tsp dried ground Basil
2 cups of Tre Stella Light Ricotta
1 cup Cottage Cheese, 1% Milkfat
Sauce:
1 can of Plum Tomatoes,
5 tbsp Butter
1 Medium Onion, cut in half
Remaining ingredients:
1 box of Primo Cannelloni, oven-ready, approx 24 tubes
Cooking spray
Directions
Sauce:
Put the entire can of tomatoes including juice, halved onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer stirring occasionally. Whie stirring, crush the tomatoes against the side of the pot with a wooden spoon. In the meantime prepare your pasta. Once the sauce has simmered for 45 minute to an hour, remove from heat and discard the onion. While the sauce is simmering, you can prepare the cannelloni.
Cannelloni:
Preheat oven to 375c
Combine all ingredients other than cannelloni tubes in a medium bowl
Fill tubes with mixture
Spray a large baking pan (at least 9 x 13-inch) with cooking spray. Coat bottom of baking pan with 3/4 cup of the tomato sauce. Place filled cannelloni in a single layer and cover with the remaining tomato sauce. At this point you an sprinkle with parmesean cheese if you want (not included in recipe)
Cover with foil and bake 45 minutes, until tender.
Uncover and bake an additional 5 minutes. Let stand for 5 minutes before serving .
Makes 12 servings (of 2 cannelloni each)
Number of Servings: 12
Recipe submitted by SparkPeople user JENNUINNEC.
Put the entire can of tomatoes including juice, halved onion and butter in a heavy saucepan over medium heat. Bring the sauce to a simmer then lower the heat to keep the sauce at a slow, steady simmer stirring occasionally. Whie stirring, crush the tomatoes against the side of the pot with a wooden spoon. In the meantime prepare your pasta. Once the sauce has simmered for 45 minute to an hour, remove from heat and discard the onion. While the sauce is simmering, you can prepare the cannelloni.
Cannelloni:
Preheat oven to 375c
Combine all ingredients other than cannelloni tubes in a medium bowl
Fill tubes with mixture
Spray a large baking pan (at least 9 x 13-inch) with cooking spray. Coat bottom of baking pan with 3/4 cup of the tomato sauce. Place filled cannelloni in a single layer and cover with the remaining tomato sauce. At this point you an sprinkle with parmesean cheese if you want (not included in recipe)
Cover with foil and bake 45 minutes, until tender.
Uncover and bake an additional 5 minutes. Let stand for 5 minutes before serving .
Makes 12 servings (of 2 cannelloni each)
Number of Servings: 12
Recipe submitted by SparkPeople user JENNUINNEC.