Most pasta dish call for heavy sauces and lots of cheese - which is delicious! But not the best fuel for my body. So this weekend I experimented with a clean twist on classic cannelloni.
And according to my calculations each serving (4 cannelloni) is approximately 350 calories.
For my fellow BRCA gals this recipe does call for tofu. I know there is a lot of conflicting information about the link between breast cancer and soy products, so I usually try to steer clear. But I do use it sparingly throughout my diet - the odd bit of tofu and maybe some soy milk in my latte if they don't offer almond milk. Just use it mindfully.
Box of Prepare oven-ready Cannelloni Noodles (need 12)
Tomato Sauce (premade or homemade your choice)
1 bunch of spinach (stems trimmed)
2 cloves of garlic (diced)
2 sprigs of Basil (leaves removed and chopped)
2 sprigs of Rosemary (leaves removed and finely chopped)
2 tbsp of dried Oregano
2 tbsp of red chillies
1/2 red onion (diced)
1/2 a brick of firm tofu
1 container of ricotta cheese
1. Pre-heat oven to 350
2. Blend all of the Filling ingredients in a blender or food processor. I just have a magic bullet and it works wonders. Filling will be a little thin, but the excess water will cook off when the pasta bakes.
3. Place filling in Ziplock Bag and pipe the filling into the individual noodles.
4. Line the bottom of your baking dish with a thin layer of tomato sauce. Place the prepared noodles in the dish and top with remaining tomato sauce. You want all of cannelloni to be covered completely.
5. Cover the baking dish dish with tin foil and bake for 45-60 min. Or until noodles are tender. Serve and Enjoy!
Hope you all enjoy!
Love Your Favourite Darwinian Fail,