Italian

Spinach and Ricotta Cannelloni is for Dinner.

Spinach and Ricotta Cannelloni takes 20 minutes to prepare.

Spinach and Ricotta Cannelloni takes 20 minutes to cook.

Spinach and Ricotta Cannelloni makes 15 servings.

The ingredients for Spinach and Ricotta Cannelloni are:

Whole wheat pasta - 1 package fresh lasagna sheets
Light ricotta - ~1.5 cups
parmesan -0.5 cup
egg yolks - 2
spinach -2-3 cups fresh
garlic powder -to taste
black pepper -to taste
prego sauce - ~3 cups

Here is how you make Spinach and Ricotta Cannelloni:

Place spinach in a pot of water and bring to a boil. Let boil for 1-2 minutes, then strain, rinse with cold water, squeeze and chop finely. Preheat oven to 350F.I use fresh whole wheat pasta sheets, so at this point I break them in half and soak them in cold water for 2 minutes.Mix together spinach, ricotta, 1/4 cup parmesan, egg yolks and spices (to taste). Drain pasta sheets. Spoon ricotta mixture (about 2 tablespoons) onto each sheet and roll it. Place each cannelloni in a pan (I use a pyrex lasagna dish). When all cannelloni are assembled, cover with pasta sauce, sprinkle on rest of the parmesan, and add a little garlic powder. Bake at 350 for 20 minutes.Makes 12-15 cannelloni (enough for ~4 meals).Number of Servings: 15Recipe submitted by SparkPeople user MAGPIE17.

The nutritional information for Spinach and Ricotta Cannelloni is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 149.1

• Total Fat: 5.5 g
• Cholesterol: 33.9 mg
• Sodium: 327.5 mg
• Total Carbs: 16.4 g
• Dietary Fiber: 3.1 g
• Protein: 8.5 g

Spinach and Ricotta Cannelloni is Italian cuisine.

The dietary needs meet for Spinach and Ricotta Cannelloni is Vegetarian