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Cannelloni

Cannelloni

Cooking Light DECEMBER 1997

  • Yield: 6 servings (serving size: 2 stuffed shells with 1 tablespoon white sauce)

Ingredients

  • 1 (10-ounce) package frozen chopped spinach, thawed
  • Cooking spray
  • 1/4 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1/2 pound ground chuck
  • 1/2 pound ground turkey
  • 1/4 cup egg substitute
  • 5 tablespoons freshly grated Parmesan cheese, divided
  • 1 1/4 teaspoons dried Italian seasoning, divided
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1/8 teaspoon salt
  • 12 cooked manicotti shells
  • White Sauce

Preparation

Place spinach between paper towels, and squeeze until barely moist; set aside.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add onion and garlic; sauté 2 minutes. Add spinach; sauté 1 minute. Place mixture in a large bowl; set aside.

Combine ground chuck and turkey in skillet; cook over medium heat until browned, stirring to crumble. Drain and pat dry with paper towels; add to spinach mixture. Add egg substitute, 2 tablespoons Parmesan cheese, 1 teaspoon Italian seasoning, 1/2 teaspoon salt, and pepper; stir well, and set aside.

Combine tomato sauce, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon salt in a bowl; spread 1 cup over bottom of a 13 x 9-inch baking dish coated with cooking spray. Preheat oven to 375º. Stuff each shell with 1/3 cup spinach mixture; arrange on top of tomato sauce mixture in dish. Pour remaining tomato sauce mixture over shells; spoon White Sauce evenly over tomato sauce mixture. Sprinkle with 3 tablespoons Parmesan cheese. Cover and bake at 375º for 30 minutes or until thoroughly heated.

Nutritional Information

Amount per serving
  • Calories: 376
  • Calories from fat: 30%
  • Fat: 12.5g
  • Protein: 26.4g
  • Carbohydrate: 38.8g
  • Cholesterol: 48mg
  • Sodium: 448mg
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Cannelloni Recipe

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