Linda's Canneloni
.protected.jpg)
Prep
20m
Cook
25m
| Category: | |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Cannelloni
| 1 12- ounce package cannelloni shells, cooked |
| 1 24 ounce jar Prego Garden Harvest spaghetti sauce |
| 1/2 cup shredded mozzarella cheese |
Filling
| 1 15 ounces ricotta cheese |
| 1 10 ounce package frozen spinach. cooked and strained |
| 1/2 cup shredded mozzarella cheese |
| 1/2 cup Parmesan cheese |
| 1/4 tsp pepper |
| 1 salt to taste |
Linda's Canneloni Directions
- Mix the filling well and use 2 tablespoons per shell.
- Put 1 cup of the sauce in the bottom of a 9 x 13 inch pan.
- Put a single layer of the filled shells on top.
- Pour the remianing sauce over the top and sprinkle the shredded mozzarella on top.
- Bake in 350° oven till hot and bubbly. (20-25 minutes)
Nutrition facts
Serving size 2 cannelloni vegetarian
Per Serving
| Kcal: | 692 kcal |
| Fibers (g): | 25.9g |
| Sodium (mg): | 2553mg |
| Carbs: | 97.6g |
| Sugar (g): | 42.1g |
| Fat: | 19.8g |
| Saturated fat (g): | 9.3g |
| Cholesterol: | 38mg |
| Proteins: | 39.3g |
