Try this Spinach-stuffed Canneloni recipe, or contribute your own.Suggest a better description
***Thaw and strain spinach overnight (Make sure to press out the excess water after the spinach has thawed).***
MISE EN PLACE: Preheat oven (top/bottom elements) to 200°C (400°F) - or as directed on the canneloni packaging
1) In a medium bowl, beat eggs. Stir in spinach, 3/4 of the cheese blend, and ricotta.
2) Stuff canneloni with the spinach mixture and place in a 2-quart baking dish. (Although messy, I've found the best way to stuff is by holding the canneloni in one hand while shoving the mixture in with the other. I have yet to find a kitchen utensil, spoon, pastry bag, etc. that does the job faster!).
3) Pour spaghetti sauce over canneloni, making sure all the canneloni are covered. Cover with aluminum foil and bake (2nd from bottom) approximately 40 minutes (or as directed on the canneloni packaging), until heated through.
4) Sprinkle with remaining cheese blend before serving.
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|Serving Size: 1 Serving (199g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5.9g||8 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 21.8mg||7 %|
|Sodium 197.9mg||7 %|
|Potassium 430.1mg||11 %|
|Total Carbohydrate 9.3g||3 %|
|Dietary Fiber 2.2g||9 %|
|Sugars, other 7.1g|
|Protein 11.9g||17 %|
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Calories per serving: 132
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