Goat Cheese Cannelloni
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Goat Cheese Cannelloni calories by ingredient
Introduction
Adapted from BBC's Simon Rimmer to make a more gout-friendly dinner option for a guest. It's tangy, light and full of delicious flavour! If purines aren't an issue use whole wheat pasta. Adapted from BBC's Simon Rimmer to make a more gout-friendly dinner option for a guest. It's tangy, light and full of delicious flavour! If purines aren't an issue use whole wheat pasta.Number of Servings: 4
Ingredients
-
3/4 cup prepared tomato pasta sauce
10.5 oz soft goat cheese, divided
1 tbsp fresh thyme leaves
1 tsp dried basil
1/2 tsp onion powder
zest of 1/2 lemon
17 fl. oz 1% cottage cheese, drained
1 tbsp non-fat plain Greek yogurt
7 oz chopped frozen spinach, thawed and drained well
2 garlic cloves, minced
salt and freshly ground black pepper
6 fresh "lasagne" sheets, cut in half width-wise
1/2 tbsp olive oil
7 oz (about 1 1/4 cups) cherry tomatoes, halved
1 oz (about 3 1/2 tbsp) finely grated low-fat Mozzarella cheese
Directions
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