9

Spinach Cannelloni

Total Time
1 hr 15 min
Prep
15 min
Cook
1 hr
Serves
4
Difficulty
Moderate
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

black pepper

tsp

uncooked lasagna noodles

6 oz

olive oil

1 tsp

uncooked onion(s)

1 medium, finely chopped

garlic clove(s)

2 medium clove(s), minced

canned Italian style stewed tomatoes

14½ oz

dried basil

1 tsp

dried oregano

1 tsp

dried parsley

1 tsp

canned tomato paste

1 Tbsp

grated Parmesan cheese

¼ cup(s)

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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