| 2½ cups 1 tbsp | Spinach, frozen | |
| 3.53 oz | Goat cheese, soft | |
| 1 (ea. 0.11 oz) | Garlic, raw | |
| 1 pinch | Pepper, black, ground | |
| 8 (ea. 0.59 oz) | Turkey Breast, deli / luncheon meat, sliced | |
| ⅚ cup | Tomatoes, red, canned, in tomato juice, no salt added | |
| 1 tsp | Oregano, dried | |
| 3.53 oz | Goat cheese, hard | |
| 33.07 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:16.50 oz (calculated)Notes: 4 cannelloni, sufficient for one person as a main meal
- Temperature: 392 °F
- Cook the spinach and drain off as much liquid as possible.
- In a food processor, mince the spinach with the chopped garlic and pepper.
- Stir in the ricotta. You can also use ricotta or cream cheese, if you prefer.
- Spread the slices of turkey breast on your countertop.
- Divide the filling equally onto the center of each slice.
- Roll each slice and put it in a oven-safe dish with the seam on the bottom.
- Blend the tomatoes with the oregano in a food processor and spread the mix on the cannelloni.
- Top with the shredded hard goat cheese. You can also use parmesan or mozzarella, if you prefer.
- Bake for about 25 minutes or until the cheese is golden-brown.
Preparing the filling
Assembling the cannelloni
- Calorie count499 kcal
- % of calories by macros
Fat 55.3 % 276 kcal 31 g Net Carbs 5.6 % 28 kcal 7.2 g Dietary Fiber 3.2 % 16 kcal 8 g Protein 35.9 % 179 kcal 45 g - Approx. WW SmartPoints™14.0
- Cholesterol 75.5 mg
- Sodium 599.4 mg
- Fat 31.1 g
- Saturated Fat 20.1 g
- Trans Fat 0 g
- Carbohydrates 15.2 g
- Dietary Fiber 8 g
- Total Sugars 5.3 g
- Added Sugar 0 g
- Sugar alcohols 0 g
- Protein 45.4 g
- Calcium 819.4 mg
- Iron 6.5 mg
- Magnesium 196.8 mg
- Potassium 933.2 mg
- Zinc 2.5 mg
- Vitamin A (Retinol Equivalents) 1581.4 mcg
- Vitamin B12 0.2 mcg
- Vitamin C 24.1 mg
- Folate 307.2 mcg
- Folic Acid 0 mcg