Friday, January 15, 2010

Recipe of the week ~ Vegetarian Cannelloni

This recipe is healthy & delicious! Sorry I do not have a photo of it just yet, but it looks pretty much like this & this when cooked.


1 Pkg (475 g) Ricotta Cheese

1 Pkg (300 g) Frozen Chopped Spinach, thawed & well drained

1 Egg

1 Cup (250 ml) Primo 100% Grated Parmesan Cheese, divided

1 Tsp (5 ml) Dried Basil

1/2 Tsp (2 ml) Salt

1/4 Tsp (1 ml) Pepper

20-24 Primo Oven Ready Cannelloni

1 Can (680 ml) Primo Thick & Zesty Original Pasta Sauce


1. In medium bowl, combine ricotta cheese, spinach, egg, 1/2 cup (125 ml) Primo Parmesan cheese, basil, salt & pepper. Mix well.

2. Fill cannelloni with spinach mixture.

3. Spread 1/2 cup (125 ml) pasta sauce on bottom of 13 x 9 x 2" (33 x 23 x 5 cm) baking pan.

4. Arrange stuffed cannelloni in single layer & cover with remaining sauce, making sure to cover all pasta.

5. Sprinkle with remaining Parmesan cheese.

6. Cover with foil & bake at 350 F (180 C) for 45 minutes or until tender.

Makes 6-8 servings.

Preparation time: 25 minutes.

My Notes

-The bottom of the cannelloni tends to get dry so I think more than 1/2 cup sauce is a good idea.

- My other idea is to spray some oil on the bottom of the pan, which I havent tried yet but will definitely try next time.

- Sometimes the top of the cannelonni will be a little watery after the baking time, so to avoid this, check it periodically & if needed take off the foil toward the end of the baking time so the water can evaporate more quickly.

- If you like mozzerella cheese better than ricotta, you can use less ricotta & substitute that amount with mozzerella.

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