Birthday

Light Veggie Cannelloni is for Dinner.

Light Veggie Cannelloni takes 60 minutes to prepare.

Light Veggie Cannelloni takes 40 minutes to cook.

Light Veggie Cannelloni makes 6 servings.

The ingredients for Light Veggie Cannelloni are:

1/2 cup finely chopped onions
4 cloves garlic, minced
1 cup grated carrots
1 cup grated zucchini
1 cup chopped mushrooms
1-1/2 tsp dried basil
2 tsp dried oregano
1/2 tsp black pepper
4 oz fat-free cream cheese, cut into cubes
1 small package (10 oz) frozen spinach, thawed and drained
1 cup skim ricotta cheese
12 cannelloni tubes, uncooked
3 cups tomato sauce
1/4 cup shredded, part-skim mozzarella cheese (2 ounces)

Here is how you make Light Veggie Cannelloni:

Heat a large nonstick pan over medium heat. Add onions.Cook and stir until softened.Add garlic, carrots, zucchini, mushrooms, basil, oregano, and pepper. Cook for about 3 more minutes.Add cream cheese and spinach and stir until melted and spinach is broken apart.Remove from heat. Stir in ricotta cheese.Transfer filling to a large bowl and refrigerate for 20 minutes.Cook pasta 6-7 minutes. It should still be very firm.Using a teaspoon, stuff tubes.Spread a thin layer of pasta sauce over bottom of 2 baking dishes.Arrange 6 stuffed tubes in each dish.Pour remaining sauce over pasta and sprinkle with mozzarella.Cover with foil and bake at 350 degrees F. for 40 minutes.**You can freeze one tray for later in the week if required!Number of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Light Veggie Cannelloni is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 348.8

• Total Fat: 12.3 g
• Cholesterol: 13.7 mg
• Sodium: 963.2 mg
• Total Carbs: 61.6 g
• Dietary Fiber: 6.3 g
• Protein: 18.9 g

Light Veggie Cannelloni is Italian cuisine.

The dietary needs meet for Light Veggie Cannelloni is Vegetarian