Spinach and Herb Cannelloni
Spinach and Herb Cannelloni is a vegetarian delight. The spinach and cheese mixture combined with the herbs creates a superbly flavoured dish.
Spinach and Herb Cannelloni is a vegetarian delight. The spinach and cheese mixture combined with the herbs creates a superbly flavoured dish.
Servings 6 people
Ingredients
- 2 cups tomato sauce fresh or canned
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic peel/mince
- 12 oz spinach
- 12 large cannelloni cooked
- 12 oz ricotta cheese
- 3 tbsp basil chopped
- 3 tbsp parsley chopped
- 3 tbsp scallions chopped
- 1 tsp garlic chopped
- 1 grating nutmeg
- salt to taste
- ground black pepper to taste
Instructions
- Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped garlic in a saucepan and simmer over medium heat for 15 minutes.2 cups tomato sauce, 1 tsp dried basil, 1 tsp garlic, 1 tsp dried oregano
- Remove from heat and set aside.
- Chop the spinach and combine with the remaining ingredients except the pasta shells.12 oz spinach, 12 oz ricotta cheese, 3 tbsp basil, 3 tbsp parsley, 3 tbsp scallions, 1 tsp garlic, 1 grating nutmeg, salt, ground black pepper
- Lightly coat a baking pan with olive oil or non-stick cooking spray and spread half the sauce in the bottom.
- Fill each cannelloni or manicotti shells with the cheese mixture and place in the baking pan.12 large cannelloni
- Top with the remaining tomato sauce.
- Bake at 350F (180C) for 20 to 30 minutes, until heated through.
Notes
Note:
- Instead of Ricotta, you can use or cottage cheese
Nutrition
Calories: 129kcal | Carbohydrates: 11g | Protein: 8g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 70mg | Potassium: 481mg | Fiber: 3g | Sugar: 4g