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Light Veggie Cannelloni Recipe

Ingredients

How to make it

  • 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!

Reviews & Comments 2

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    " It was excellent "
    econchef ate it and said...
    I made this for dinner last night, and it was DELICIOUS! I wouldn't change a thing, except to maybe boil a few extra canneloni - I filled 14 canneloni, and still had enough stuffing left for at least another 3 or 4. Anyway, thanks so much for the recipe. I loved it!
    Was this review helpful? Yes Flag
  • jo_jo_ba 16 years ago
    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
    Was this review helpful? Yes Flag

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jo_jo_ba Oshawa, CA

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