Spinach and Ricotta Cannelloni
Description
Enjoy a wonderful pasta bake that's easy to make and so good. Serve with a side salad and garlic bread, if desired.
Ingredients
1 T. olive oil
1 onion, finely chopped
1 garlic clove, crushed
5 oz. baby spinach
15 oz. ( 2 c.) low-fat ricotta cheese
2 oz. ( 4 T.) parmesan cheese, grated
salt and pepper, if desired
4 fresh lasagne sheets, like Latina brand (or cannelloni pasta)
2 c. spaghetti sauce
Directions
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Preheat oven to 350 degrees.
Heat oil in a skillet over medium heat; add onion; cook for 1 minute; add garlic; cook for 1 minute; stir in spinach; cook until spinach has wilted. Remove from skillet; set aside.
Place spinach mixture in a food processor; process to combine. Transfer mixture to a large bowl; add ricotta and half of the parmesan. Season with salt and pepper, if desired.
Cut lasagne sheets in half crossways. (If using the cannelloni pasta, cook them according to instructions using 8 cannelloni. )
Spread 1/3 c. ricotta mixture along the center of each piece; roll up to enclose filling. Repeat with remaining ricotta mixture and lasagne sheets.
Spread 1/3 of the spaghetti sauce over the base of a large ovenproof dish. Arrange pasta tubes, seam side down, over sauce. Spread with remaining sauce and parmesan cheese.
Bake for 30 minutes or until pasta is cooked and top golden brown.
4 servings.