Ingredients and Weight:
- Cannelloni shells: 1 pound
- Ricotta cheese: 15 ounces
- Spinach, chopped: 10 ounces
- Zucchini, grated: 10 ounces
- Carrots, grated: 5 ounces
- Onions, chopped: 5 ounces
- Garlic, minced: 3 cloves
- Parmesan cheese, grated: 1 cup
- Mozzarella cheese, shredded: 1 cup
- Tomato sauce: 24 ounces
- Olive oil: 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
45 minutes
Difficulty Level:
3
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Cook cannelloni shells according to package directions.
- In a large bowl, combine ricotta cheese, spinach, zucchini, carrots, onions, garlic, Parmesan cheese, salt, and pepper.
- Fill cannelloni shells with the vegetable mixture.
- In a baking dish, spread tomato sauce.
- Arrange stuffed cannelloni over the sauce.
- Top with mozzarella cheese.
- Bake for 30-35 minutes, or until cheese is melted and bubbly.
Nutritional Information:
- Calories: 450 per serving
- Fat: 20 grams
- Protein: 25 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Creamy and flavorful filling
- Crispy cannelloni shells
- Rich tomato sauce
- Perfect for special occasions or dinner parties
User Comments:
- "These cannelloni were a hit! The filling was packed with flavor and the shells were cooked perfectly."
- "I love the combination of vegetables and cheese in this dish. It's so satisfying."
- "I'm not typically a fan of cannelloni, but these were surprisingly delicious. The tomato sauce was tangy and the cheese was melted and gooey."
Special Precautions and Tips:
- Use fresh, high-quality ingredients for the best flavor.
- If you don't have cannelloni shells, you can substitute pasta shells like penne or rigatoni.
- To make the dish vegetarian, omit the Parmesan cheese and substitute vegetable broth for the tomato sauce.
