Low Fat Pumpkin Spinach Cannelloni Vegetarian Too Recipes
LOW FAT PUMPKIN & SPINACH CANNELLONI (VEGETARIAN TOO!)
Inspired by healthy eating, TRUE! This recipe ROCKS for you know who! For the budget conscious, ideal as well! Who will be first to review? Time will tell! NOTE: If don't like spinach, don't let the recipe throw you off from making...LEAVE IT OUT :)
Provided by mickeydownunder
Categories Brunch
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Peel and deseed pumpkin; cut into pieces.
- On flat plate, cover pumpkin with oval dish or cling wrap and place in microwave 10 minutes; mash.
- Reserve 1/4 cup ricotta.
- In bowl, combine rest of ricotta, pepper, nutmeg and ginger.
- NOTE: I had spinach ricotta on hand; more than ok to just use low-fat ricotta.
- Add egg, egg white and pumpkin to ricotta mixture and combine well.
- Spoon mixture into tubes.
- NOTE: Can use ziplock bag with small hole on end (filled with mixture) to fill tubes to make it easier or simply use bigger tubes :).
- NOTE: I used instant tubes no pre cooking necessary to make it faster and easier to prepare.
- In baking dish, place 1/4 cup passata and 1/2 cup water.
- NOTE: This sauce is very thin; if you like a thicker type sauce, use pasta sauce of your choice.
- Place filled tubes in bottom of pre-sprayed baking dish.
- Top with 1/2 cup reserved ricotta.
- Add 1/2 cup water on top.
- Bake covered for 15 minutes.
- Uncover and bake for an additional 15-20 minutes.
- NOTE: Tubes should be soft and cheese is lightly brown.
- ENJOY!
- NOTE: I serve with bed of rocket, feta cheese and tomato with 1 teaspoon balsamic vinegar.
Nutrition Facts : Calories 80.1, Fat 1, SaturatedFat 0.3, Cholesterol 26.4, Sodium 330.8, Carbohydrate 16.7, Fiber 2.3, Sugar 5.8, Protein 4
TOFU & SPINACH CANNELLONI
Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 1h25m
Number Of Ingredients 10
Steps:
- Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.
- Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.
- Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.
- Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.
Nutrition Facts : Calories 284 calories, Fat 13 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 13 grams protein, Sodium 0.65 milligram of sodium
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