Spinach and Cheese Cannelloni

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Category : Pastas/Risottos

Recipe : Spinach and Cheese Cannelloni

Makes 4 servings

Cannelloni, sheets of pasta stuffed with a savory filling, are an Italian favorite. By
using lasagna noodles for the cannelloni shells we've simplified the process.

4 ounces curly or plain lasagna noodles (4 noodles)
One 10-ounce package thawed frozen chopped spinach, thoroughly drained and
squeezed dry
1 cup part-skim ricotta cheese
3 ounces part-skim mozzarella cheese, shredded
3/4 ounce Parmesan cheese, grated
1/4 cup minced fresh basil
1 egg, lightly beaten
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 1/2 cups marinara sauce

Preheat oven to 425o F.
In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender.
Drain, discarding liquid; cut each noodle in half crosswise. Place noodles into
large bowl of cold water; set aside.
In medium bowl, combine spinach, ricotta, mozzarella and Parmesan cheeses,
basil, egg, pepper and nutmeg; set aside.
Spread 1/2 cup marinara sauce in 9" square baking pan. Drain noodles. Spread
each with an equal amount of spinach mixture; roll up to enclose. Place rolls, seam-
side down, into pan. Top with remaining 1 cup marinara sauce; bake 30 minutes,
until rolls are heated through and sauce is bubbling. Place 2 rolls on each of 4
plates and serve.

SERVING (2 ROLLS) PROVIDES: 1 Fat, 2 1/4 Vegetables, 2 1/2 Proteins, 1 1/4
Breads, 10 Optional Calories.

PER SERVING: 372 Calories, 15 g Total Fat, 7 g Saturated Fat, 89 mg Cholesterol,
935 mg Sodium, 39 g Total Carbohydrate, 2 g Dietary Fiber, 23 g Protein, 510 mg
Calcium