Spinach and Mozzarella Cannelloni

    Spinach and Mozzarella Cannelloni


    96 people made this

    Beautiful baked cannelloni with low fat cheeses and spinach. You can use egg replacer instead of egg white if you like.

    Serves: 4 

    • 16 large cannelloni
    • 300g frozen chopped spinach, thawed and drained
    • 185g low fat mozzarella cheese, grated
    • 1 cup low fat cottage cheese
    • 1 egg white
    • 1 tablespoon grated Parmesan cheese
    • 1/4 teaspoon ground nutmeg
    • 2 tablespoons Italian herbs
    • 500g spaghetti sauce

    Preparation:20min  ›  Cook:40min  ›  Ready in:1hour 

    1. In a large pot of salted water boil cannelloni until al dente. Drain well and rinse.
    2. Preheat oven to 180 degrees C.
    3. In a medium bowl, combine spinach, mozzarella cheese, cottage cheese, egg white, parmesan cheese, nutmeg and Italian herbs until blended.
    4. Fill each cannelloni with a heaping tablespoon of spinach mixture. Pour 1 cup spaghetti sauce into a 20x30cm baking dish, spread evenly. Place cannelloni in pan. Spoon remaining spaghetti sauce over. Cover with aluminium foil and bake for 30 to 40 minutes, or until pasta is heated through.

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