Goat Cheese CannelloniFrom jo_jo_ba 1 year ago
- 3/4 cup prepared tomato pasta sauce shopping list
- 10.5 oz soft goat cheese, divided shopping list
- 1 tbsp fresh thyme leaves shopping list
- 1 tsp dried basil shopping list
- 1/2 tsp onion powder shopping list
- zest of 1/2 lemon shopping list
- 17 fl. oz 1% cottage cheese, drained shopping list
- 1 tbsp non-fat plain Greek yogurt shopping list
- 7 oz chopped frozen spinach, thawed and drained well shopping list
- 2 garlic cloves, minced shopping list
- salt and freshly ground black pepper shopping list
- 6 fresh "lasagne" sheets, cut in half width-wise shopping list
- 1/2 tbsp olive oil shopping list
- 7 oz (about 1 1/4 cups) cherry tomatoes, halved shopping list
- 1 oz (about 3 1/2 tbsp) finely grated low-fat mozzarella cheese shopping list
How to make it
- 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 See Photo. 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.
The Cookjo_jo_ba Oshawa, CA
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