Dinner

Mini Cannelloni Bake (from Rachael Ray) is for Dinner.

Mini Cannelloni Bake (from Rachael Ray) takes several minutes to prepare.

Mini Cannelloni Bake (from Rachael Ray) takes several minutes to cook.

Mini Cannelloni Bake (from Rachael Ray) makes 6 servings.

The ingredients for Mini Cannelloni Bake (from Rachael Ray) are:

1/2 pound ziti or rotini pasta
olive oil cooking spray
3/4 lb lean ground chicken or turkey
1/2 medium onion, chopped
2 cloves garlic, finely chopped or grated
1 10 oz package frozen chopped spinach (or 2 lbs fresh)
2 tablespoons Butter
2 tablespoons flour
1 cup milk
A dash fresh nutmeg
Salt and freshly ground black pepper
1/2 cup grated Parmesan cheese

Here is how you make Mini Cannelloni Bake (from Rachael Ray):

Preheat broiler.Cook the pasta to al dente according to package directions. Drain and reserve in the pot it was cooked in.While the pasta is cooking, place a large skillet over medium-high heat and spray with olive oil cooking spray. Add the ground meat to the pan and cook, breaking it up with a wooden spoon, until evenly browned throughout, about 6-7 minutes.Add the onion and garlic to the pan and continue cooking until the onion has softened, 6-7 minutes. Add the spinach and cook about 1 minute to heat through, then season the mixture with salt and freshly ground black pepper.While the onions are cooking, place a medium-size pot over medium heat and melt the butter. Sprinkle the flour over the butter and cook the mixture for about 1 minute. Whisk the milk into the butter-flour mixture and cook until the liquid has thickened up. Season the sauce with nutmeg, salt and freshly ground black pepper.Add the meat-onion mixture and the sauce to the pot with the cooked pasta and stir to evenly combine. Transfer the mixture to a casserole dish and sprinkle the grated cheese over the top. Place the dish under the broiler until the cheese is melted and golden brown.Serving Size: 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user DAVANDERBILT.

The nutritional information for Mini Cannelloni Bake (from Rachael Ray) is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 371.3

• Total Fat: 16.6 g
• Cholesterol: 25.3 mg
• Sodium: 776.8 mg
• Total Carbs: 35.8 g
• Dietary Fiber: 2.8 g
• Protein: 26.4 g

Mini Cannelloni Bake (from Rachael Ray) is Italian cuisine.