pasta - Cannelloni

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* Exported from MasterCook *

 

Cannelloni

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

" Meat " and Spinach Filling:

2 tablespoons extra-virgin olive oil

2 cups chopped onion

3 cloves garlic -- minced

1 pound fresh spinach -- steamed, drained, squeezed dry, and

chopped

OR

1 10 oz package frozen chopped spinach -- thawed and squeezed dry

12 to 16 ounces vegetarian hamburger crumbles

1 tablespoon dried oregano

OR

3 tablespoons chopped fresh oregano

freshly ground black pepper, to taste

28 to 30 small uncooked egg-free cannelloni shells

3 cups prepared pasta sauce with a handful of

chopped fresh basil

1 recipe thick Nondairy Bechamel Sauce

1/4 to 1/2 cup soy Parmesan

 

Cannelloni (stuffed pasta tubes) are one of the most popular Italian dishes

served in North America. The most familiar version is Canneloni alla

Napoletana, stuffed pasta tubes with a tomato sauce and cheese topping. These

cannelloni are stuffed with a vegetarian version of the traditional meat and

spinach filling, but you can use any crepe filling you like. This dish is

wonderful for company because it can be made ahead of time, and it never fails

to please.

 

To make the filling, heat the olive oil in a large nonstick skillet over

medium-high heat. Add the onions and and saute until they begin to soften. Add

the garlic and saute a few minutes loner. Add thhe spinach and saute for a few

minutes. Add the hamburger crumbles or soy granules and oregano, and cook

until the mixture is fairly dry. Add pepper to taste and set aside to coool.

 

Preheat the oven to 350F.

 

Boil the cannelloni shells in salted water according to the package directions.

Drain and cool until you can handle them.

 

Fill the shells by holding a tube in one hand, covering the bottom with your

fingers. Pack with filling with your other hand.

 

Spread a thin layer of the pasta saucr in the bottom of a 9 x 13-inch baking

pan. Place the stuffed shells in a single layer on top. Cover the shells with

the tomato sauce, then drizzle with the bechamel and sprinkle with soy Parmesan.

Bake for 30 minutes.

 

 

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Per Serving (excluding unknown items): 93 Calories; 5g Fat (43.9% calories from

fat); 4g Protein; 10g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 97mg

Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0