| 3⅔ cups | Spinach, frozen | |
| 1⅙ cups 1 tsp | Cream cheese, full fat | |
| ¼ cup | Onions, white or yellow, raw, chopped | |
| ½ tsp | Olive Oil | |
| 1⅔ cups | Tomatoes, red, canned, in tomato juice, no salt added | |
| ½ cup | Cream, fluid, light whipping, 30% fat | |
| ½ tsp | Salt, Kosher salt, table salt | |
| 16 (ea. 0.40 oz) | Pasta, dry, cannelloni rolls | |
| ½ cup 1 tbsp 2 tsp | Parmigiano Reggiano, Parmesan cheese, grated | |
| 58.92 oz | altogether (view nutrition facts) |
Preparation
- Serving size:14.70 oz (calculated)Notes: 4 cannelloni
- Temperature: 356 °F
- Heat the spinach and mix it with the cream cheese. Set aside to cool.
- Chop the onion and saute it in the olive oil.
- Add the tomatoes and salt and cook for about 10 minutes.
- Add the cream and optionally blend.
- Cover the bottom of an oven-safe dish with some tomato sauce.
- Now fill the cannelloni with the spinach mix. I like to use a piping bag.
- Layer the cannelloni in the dish.
- Top the cannelloni with the remaining tomato sauce.
- Grate the parmesan and top the cannelloni with it.
- Bake for about half an hour or until the cannelloni are soft and the parmesan has formed a golden brown crust.
- Let cool for about 5 minutes before serving.
- Calorie count639 kcal
- % of calories by macros
Fat 57.9 % 370 kcal 42 g Net Carbs 26.3 % 168 kcal 42.5 g Dietary Fiber 2.3 % 15 kcal 7.7 g Protein 13.5 % 86 kcal 22 g - Approx. WW SmartPoints™23.1
- Cholesterol 119 mg
- Sodium 821.9 mg
- Fat 41.6 g
- Saturated Fat 23.9 g
- Trans Fat 0 g
- Carbohydrates 50.2 g
- Dietary Fiber 7.7 g
- Total Sugars 8.7 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 21.8 g
- Calcium 500.7 mg
- Iron 4.1 mg
- Magnesium 158.2 mg
- Potassium 943.6 mg
- Zinc 2.6 mg
- Vitamin A (Retinol Equivalents) 1233.6 mcg
- Vitamin B12 0.5 mcg
- Vitamin C 21.5 mg
- Folate 234.4 mcg
- Folic Acid 1.1 mcg