Spinach & Three Cheese Spelt Cannelloni
This is another one of my ‘compromise’ recipes. I love pasta but try to limit to a ‘weekend food’ so recently came up with this healthier version that qualifies it as a weekday lunch! By using spelt lasagne sheets instead of the regular white cannelloni tubes,stuffing them with a spinach & ricotta mixture and forgoing the bechamel sauce topping for a sprinkling of low fat mozzarella, I shed a lot of the calories and make this a much healthier dish, without forsaking any of the taste!
- 1 packet of spelt lasagne sheets, cooked in salted boiling water until al dente
- 400 grams frozen spinach, cooked according to packet instructions
- 500 grams low fat ricotta cheese
- 1/4 cup grated parmesan cheese
- 1/2 cup grated low fat mozzarella cheese
- Salt & pepper to taste
- 1 cup tomato pasta sauce
- Preheat the oven to 180 degrees celsius.
- In a large bowl combine the cooked spinach, ricotta, parmesan and half the mozzarella. Season to taste with salt & pepper.
- Spoon enough filling onto each of the lasagne sheets and then roll up on the long side to form a tube. Spread half the tomato sauce on the bottom of a baking dish and then place the pasta tubes in a single layer on top.
- Spread the remaining sauce on top and sprinkle with the remaining mozzarella cheese. Cover with foil and bake for 25 minutes. Remove foil and bake for a further 20 minutes or until the cheese is golden brown.
- Serve with a big garden salad and enjoy!
October 27th, 2009 in
Mains, Pasta, Vegetarian | tags: Cannelloni, Cheese, Mozzarella, Parmesan, Pasta, Ricotta, Spelt, Spinach
Clever. I also limit pasta to being a ‘sometimes food’, as the Cookie Monster would say, and this method totally makes it an acceptable lunch! Hooray for low fat ricotta, it’s decalorified a lot of tasty dishes
I make a similar recipe to this – also using spelt pasta and lower fat ingredients. I love it!