Light Veggie Cannelloni

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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

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!

Minutes to Prepare: 60

Minutes to Cook: 40

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.