How To Make Cannelloni with Spinach and Spicy Red Sauce | Rachael Ray

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories.

ground meat

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner and healthier.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: cheddar cheese

Part-skim mozzarella reduces fat while maintaining flavor.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast is dairy-free and adds a cheesy flavor.

Boil salted water and parboil lasagna squares for five minutes.

Heat olive oil in a pan over medium heat and add chopped garlic.

Stir in Calabrian chili paste or chili flakes.

Add a few tablespoons of tomato paste and about a teaspoon of dried oregano.

Pour in a third to a half cup of sweet vermouth or red wine.

Add about three cups of tomato (two-thirds jar of passata and a small can of crushed tomatoes).

Tear and add a few leaves of basil to the sauce, bring to a bubble, then reduce heat to low.

For the filling, use one 16-ounce bag of defrosted frozen spinach or two large bunches of fresh spinach, blanched and drained.

Mix drained spinach with ricotta, diced mozzarella, small handfuls of parmesan, white pepper, nutmeg, and a beaten egg.

Spread a foundation of red sauce in each baking dish.

Fill each lasagna square with the spinach and cheese mixture, roll them up, and place seam side down in the dish.

Pour the remaining sauce over the rolled cannelloni.

Top with a mix of mozzarella, parsley, and parmesan cheese.

If needed, bake at 400°F for about 30 minutes, then uncover and bake for an additional 15-20 minutes until bubbly and browned.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens