Camera-Shy Cannelloni
From jo_jo_ba 16 years ago
- 50 minutes to make
- Serves 4
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). Read more It's the perfect make-ahead meal to put together on the weekend and reheat after work mid-week, too! See less
Ingredients
- 1 250g box Cannelloni pasta shopping list
- 1 cup 1% cottage cheese shopping list
- 1 tsp black pepper shopping list
- 2 tsp garlic powder shopping list
- 1 tbsp basil shopping list
- 1/2 tbsp oregano shopping list
- 1 tsp onion powder shopping list
- 10 oz frozen spinach, thawed and drained shopping list
- 1/4 cup grated parmesan cheese shopping list
- 1 1/2 cups crushed tomatoes shopping list
- 1 tbsp dried parsley shopping list
- 1/2 tbsp garlic powder shopping list
- 1/4 tsp cayenne powder shopping list
- 1 oz mozzarella cheese, finely shredded shopping list
How to make it
- 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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