Vegetarian Cannelloni This cannelloni is made with a rich stuffing of spinach, cheeses and nuts.
Ingredients 1 large onion, chopped 2 cloves garlic, minced 650g spinach, shredded 1/2 T basil 1/2 T Italian seasoning 2 t oregano 3 cups low fat cottage cheese 1/4 cup grated parmesan cheese 1/4 cup flaked almonds 250g package cannelloni shells 1/2 cup grated parmesan cheese, extra Sauce 1 large onion, chopped 1 clove garlic, minced 1 840g can diced tomatoes 1 t sugar 1 t Italian seasoning Method In a large non-stick pan or wok, cook onion and garlic until onion is soft.
Add spinach and spices, cooking and stirring until spinach is wilted and excess liquid has evaporated.
Stir in cheeses (except extra parmesan) and almonds. Cool.
Stuff shells with piping bag or a spoon.
Place shells in a single layer in a shallow baking pan which has been sprayed with non-stick spray.
To make sauce, cook onion and garlic in a large non-stick pan or wok until onion is soft.
Add remaining ingredients for sauce.
Simmer for 10 minutes.
Pour over cannelloni shells.
Bake in a 180 deg oven (350 deg F) for 30 minutes. Sprinkle with extra parmesan. Return to the oven for 10 minutes.
Serve immediately with a leafy salad and fresh crusty bread.