Spinach and Herb Cannelloni
2 cups (500 ml) tomato sauce, fresh or canned
1 tsp (5 ml) dried basil
1 tsp (5 ml) dried oregano
1 tsp (5 ml) minced garlic
12 oz (350 g) fresh spinach (or frozen, thawed and drained)
12 oz (350 g) low-fat ricotta cheese
(or low-fat cottage cheese)
3 Tbs (45 ml) chopped fresh basil
3 Tbs (45 ml) chopped fresh parsley
3 Tbs (45 ml) chopped scallions
1 tsp (5 ml) chopped garlic
A grating of fresh nutmeg
Salt and freshly ground black pepper to taste
12 cannelloni or manicotti shells, cooked
Combine the tomato sauce, dried herbs, and 1 teaspoon (5 ml) chopped
garlic in a saucepan and simmer over medium heat for 15 minutes.
Remove from heat and set aside. Chop the spinach and combine with the
remaining ingredients except the pasta shells. Lightly coat a baking
pan with olive oil or non-stick cooking spray and spread half the
sauce in the bottom. Fill each cannelloni or manicotti shells with
the cheese mixture and place in the baking pan. Top with the
remaining tomato sauce. Bake at 350F (180C) for 20 to 30 minutes,
until heated through. Serves 4 to 6.