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Makes
Serves: 12
Level
very easy
Prep Time
15
Total Time
75

Ingredients

1 bottle
passata or tomato sauce, divided
680 mL
1 pkg
Compliments Frozen Spinach Chopped, thawed
500 g
1 tub
ricotta
475 g
1 1/2 cups
shredded mozzarella, divided
375 mL
1/2 cup
grated Parmesan cheese
125 mL
1
egg
1/4 cup
finely chopped fresh parsley, divided
60 mL
2
cloves garlic, minced
1/2 tsp
salt, or to taste
2 mL
1/4 tsp
black pepper, or to taste
1 mL
1 pkg
oven-ready cannelloni shells (dry pasta)
250 g

Method

Step 1
Preheat oven to 375°F (190°C). Grease 13 x 9-in. (3-L) baking dish; spread 1 cup (250 mL) passata in bottom. Set aside. Squeeze thawed spinach to remove excess moisture. In large bowl, mix spinach, ricotta, 1/2 cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp (30 mL) parsley, garlic, salt and pepper. Spoon into large re-sealable plastic bag. Snip off one corner to make piping bag.
Step 2
Pipe filling into both ends of cannelloni shells to fill. Arrange stuffed cannelloni shells in a single layer in prepared baking dish. Spread with remaining passata and sprinkle with remaining mozzarella cheese. Bake 30 to 35 min. until cannelloni is tender and sauce is bubbly. Let stand 5 min. before serving sprinkled with remaining parsley.
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Nutritional Facts Per Serving

Nutrition Description:
Per serving (1/12 of the recipe):
Calories:
240
Fat:
10 g
Saturated Fat:
6 g
Carbs:
23 g
Sugar:
7 g
Protein:
15 g
Cholesterol:
45 mg
Fiber:
3 g
Sodium:
440 mg