Spinach, Goat Cheese, Roasted Pepper Cannelloni
(from Rachellovesdogs’s recipe box)
Source: The Associated Press
Serves 5 peopleCategories: Main
Ingredients
- 3 cups jarred marinara sauce, divided
- 11/2 cups part-skim ricotta cheese
- 4-ounce package soft goat cheese
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 tablespoons chopped fresh basil
- 1 tablespoon cornstarch
- Salt and ground pepper, to taste
- Ten 6-inch egg roll wrappers
- 11/2 cups baby spinach
- 12-ounce jar roasted red peppers, drained and cut into 1/2-inch wide strips
- 10 small cremini mushrooms, thinly sliced
- 1/2 cup grated Parmesan cheese
Directions
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Heat the oven to 375 degrees.
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Spread 1/2 cup of the marinara sauce over the bottom a 9-by-13-inch baking dish.
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In a medium bowl, combine the ricotta, goat cheese, parsley, basil and cornstarch. Mix with a fork until well combined. Season with salt and pepper.
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Lay an egg roll wrapper on a dry surface. In a strip along one edge, spoon about 1/4 cup the cheese mixture.
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Top with a bit of the spinach, roasted peppers and mushrooms.
- Roll the wrapper into a tube around the fillings, moistening the edge with water and pressing it firmly to seal.
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Transfer to the prepared baking dish.
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Repeat with the remaining wrappers and filling.
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Pour the remaining marinara over the cannelloni, completely covering them.
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Bake for 30 minutes.
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Sprinkle with Parmesan, then bake for 5 to 10 minutes longer.
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Per serving: 371 calories, 12 g fat, 39 mg cholesterol, 44 g carbohydrate, 24 g protein, 4 g fiber, 1,437 mg sodium