Ham-and-Spinach-Filled Cannelloni

Ham-and-Spinach-Filled Cannelloni
Servings: 4 Prep 25 mins Bake 400°F 25 mins


  • 2 cups bottled no-fat pasta sauce
  • 1 10 ounce package frozen chopped spinach, thawed and squeezed dry
  • 2 green onions, sliced
  • 1 16 ounce container container low-fat dry-curd cottage cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons flavored bread crumbs
  • 1 egg white
  • 2 ounces lean ham, diced
  • 8 no-boil lasagna sheets, about 7 x 7 inches
  • 3 tablespoons grated Parmesan

Make It

1. Heat oven to 400 degrees F. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray. Combine 3 tablespoons water and 1/3 cup pasta sauce in baking dish. Set aside.

2. Whirl spinach, onion, cottage cheese, Parmesan, crumbs and egg white in food processor to combine. Add ham. Whirl just to blend.

3. Fill another 13 x 9 x 2-inch dish with hot tap water. Add half of lasagna sheets; soak to soften, 5 minutes. Remove to toweling to drain. Repeat with remaining sheets.

4. Place sheet on cutting board. Spoon scant 1/2 cup filling down center; roll up; place, seam side down, in prepared dish. Repeat with remaining ingredients. Top with remaining sauce; cover with foil.

5. Bake in 400 degrees F oven for 25 minutes or until heated through. Sprinkle with Parmesan.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 296, Fat, total (g): 5, chol. (mg): 14, sat. fat (g): 2, carb. (g): 41, pro. (g): 22, sodium (mg): 941, Percent Daily Values are based on a 2,000 calorie diet.