Cheese Cannelloni
Prep Time
40mins
Time to Table
1hr 15mins
Servings
7 (2 per serving)
Ingredients
- 1 cup chopped frozen spinach
- 4 cups Daisy Cottage Cheese
- 1 1/2 cups finely shredded Parmesan cheese
- 1 tablespoon minced garlic, sautéed
- 1/8 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 14 cannelloni shells
- 3 cups prepared pasta sauce
Ingredients
- 1 cup chopped frozen spinach
- 4 cups Daisy Cottage Cheese
- 1 1/2 cups finely shredded Parmesan cheese
- 1 tablespoon minced garlic, sautéed
- 1/8 teaspoon black pepper
- 1/2 teaspoon crushed red pepper flakes
- 14 cannelloni shells
- 3 cups prepared pasta sauce
Directions
- Thaw the spinach and squeeze to remove any excess water in paper towels.
- In a medium bowl, combine the cottage cheese, Parmesan cheese, garlic, pepper, red pepper flakes, and drained spinach; set aside.
- Carefully boil the cannelloni shells in two batches for approximately 6 to 8 minutes, or until cooked but still slightly firm. Do not overcook.
- Fill a piping bag (without a tip) or a large zipper bag with a hole cut on one end with the cottage cheese mixture and pipe the filling into the cooked pasta shells.
- Spread 1/3 of the tomato sauce on the bottom of a 13x9-inch baking dish. Line the dish with the cannelloni and pour the remaining sauce evenly over the top.
- Cover the dish with aluminum foil and bake for 35 minutes at 350 degrees.
- Calories:777
- Cholesterol:79
- Dietary Fiber:5
- Protein:47
- Sodium:1270
- Total Carbohydrate:115
- Total Fat:15
