Recipe
Light Veggie Cannelloni Recipe
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Jo_jo_ba / All my dishes 2 years, 3 months ago
A low-fat variation on an Italian favourite, with lots of vegetables for colour!
Prep:60m Cook:40m Servings:6
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 Jo_jo_ba |
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Fans
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!
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jo_jo_ba 2 years ago said:
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
econchef 1 year, 3 months ago 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!