Spinach Cannelloni
7
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Want to expand your family's taste buds on the sly? Then roll these with chopped kale or broccoli rabe instead of the spinach.
Ingredients
Fresh spinach
10 oz, fresh, cleaned (do not dry)
Part-skim ricotta cheese
1 cup(s)
Table salt
½ tsp(s)
Black pepper
⅛ pinch(es)
Uncooked lasagna noodles
6 item(s)
Olive oil
1 tsp(s)
Onion
1 medium, finely chopped
Garlic
2 clove(s), large, minced
Canned Italian style stewed tomatoes
14½ oz
Canned tomato paste
1 tbsp(s)
Dried basil
1 tsp(s)
Dried oregano
1 tsp(s)
Dried parsley
1 tsp(s)
Grated Parmesan cheese
¼ oz
Instructions
1
In a large saucepan, cook spinach with just the water that clings to it until wilted, 3-4 minutes. Drain well, squeezing out all liquid. Cook, then chop finely. In a medium bowl, combine spinach, ricotta, 1/4 teaspoon of the salt and 1/8 teaspoon of pepper.
2
Spray a 9 inch square baking dish with nonstick cooking spray. Cook the lasagna according to package directions; drain and lay flat. When the lasagna is cooled slightly, place the spinach mixture on one end of the noodles; roll up, then place, seam-side down, in the baking dish. Preheat oven to 350 F.
3
In a medium nonstick saucepan, heat oil. Sauté onion and garlic until softened, about 5 minutes. Stir in tomatoes, tomato paste and herbs. Cook, uncovered, stirring as needed, until thickened, about 10 minutes; season with remaining salt and pepper. Pour over cannelloni; sprinkle with half the Parmesan. Bake until browned and bubbling, about 20 minutes. Serve, sprinkled with remaining Parmesan.
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