Recipe

Camera-shy Cannelloni Recipe

	Jo_jo_ba / All my dishes 2 years ago Here's a recipe that I made up as I went along today, it's vegetarian, comforting, and enough to feed a small family (unless you have our family, which includes a ravenous yet enviably stick-thin 23-year-old stepbrother). It's the perfect make-ahead ... More Prep:80m Cook:50m Servings:4	Jo_jo_ba
	baking basil boiling cheese eggfree garlic herbsandspices italian oregano parsley pasta cannelloni spinach tomatoes vegetables vegetarian

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Ingredients

1 250g box Cannelloni pasta

1 cup 1% cottage cheese

1 tsp black pepper

2 tsp garlic powder

1 tbsp basil

1/2 tbsp oregano

1 tsp onion powder

10 oz frozen spinach, thawed and drained

1/4 cup grated Parmesan cheese

1 1/2 cups crushed tomatoes

1 tbsp dried parsley

1/2 tbsp garlic powder

1/4 tsp cayenne powder

1 oz mozzarella cheese, finely shredded

Directions

Bring a large, heavily salted pot of water to a boil.

Add noodles and cook 3 minutes, drain and place into a bowl of cold water immediately.

In a food processor, blend cottage cheese, pepper, garlic powder, basil, oregano and onion powder until creamy and mostly smooth.

Add to spinach, mix to combine well. Stir in Parmesan cheese.

In another bowl, combine crushed tomatoes, parsely, garlic powder and cayenne.

Spread a thin layer of tomatoes on the bottom of a foil-lined 9 x 13" baking pan.

Fill the noodles with the cheese / spinach blend, either using a small spoon (my method) or a pastry / plastic bag (with the corner snipped off) and place on the sauce.

If a second layer is needed, spread a layer of sauce between the noodles.

If you have any leftover cheese mixture, mix it into the tomato sauce.

Top all the noodles with the remaining sauce, followed by the finely shredded Mozzarella.

Cover with foil and place in the fridge for a minimum of one hour, preferably longer. If freezing, place pan in freezer. When noodles and sauce have frozen, remove foil from pan and wrap securely before replacing in freezer. It will store up to 2 months. Thaw completely before baking.

Preheat oven to 350F.

Keeping pasta loosely covered, bake for 40 minutes.

Uncover and bake a further 7-8 minutes, or until cheese is golden and bubbly.

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Comments

jo_jo_ba 2 years ago said:
Nutritional Information Per Serving
Calories: 337.0
Total Fat: 15.2 g
Cholesterol: 12.8 mg
Sodium: 567.5 mg
Total Carbs: 50.0 g
Dietary Fiber: 3.9 g
Protein: 20.6 g