Spinach And Ricotta Dinner Cannelloni Recipe
Italian cuisine · 550 calories
About this recipe
A diabetic-friendly, vegetarian dinner option featuring a creamy spinach and ricotta filling wrapped in pasta and baked with a light tomato sauce. Perfect for solution seekers looking for a wholesome and satisfying meal.
Ingredients
- 250 g Spinach - Chopped
- 100 g Milky Mist Cooking Unsalted Butter
- 100 g Sambar Onion Peeled
- 200 g Brik Oven Whey Ricotta Cheese (Freshly Made)
- 200 g Old Hill Parmesan Cheese
- 50 g On1Y Black Peppercorns With Grinder
- 500 g Pastazara Lasagne Gialle
- 200 g Hommade Tomato Puree
- 100 g Baby Spinach
- 200 g Cremeitalia Ricotta Cream Cheese
- 1 kg Supreme Harvest Iodized Salt
- 100 g Salt
Instructions
- 1. Preheat your oven to 375°F (190°C).
- 2. Cook 1 package of fresh spinach in a skillet over medium heat until wilted, about 3-4 minutes. Drain well and press out excess moisture.
- 3. In the same skillet, melt 2 tablespoons of unsalted butter over medium heat. Add 1 tablespoon of finely chopped onion and sauté for 2-3 minutes until softened.
- 4. Remove the skillet from heat and stir in the cooked spinach, 2/3 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of black pepper, and 1/4 teaspoon of salt. Mix until well combined.
- 5. Lay out dried pasta squares or pre-cooked lasagna sheets. Place 2 tablespoons of the spinach filling down the center of each square. Fold the edges over the filling to form a tube.
- 6. Spread a thin layer of tomato puree in the bottom of a baking dish. Arrange the filled cannelloni in a single layer over the sauce.
- 7. Spoon additional tomato puree over the cannelloni and sprinkle with 1/4 cup of grated Parmesan cheese.
- 8. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbling and the cheese is lightly golden.
- 9. Let the cannelloni rest for 5 minutes before serving. Enjoy your diabetic-friendly, vegetarian dinner!