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Ingredients
- 2 Tbsp. Extra virgin olive oil
- 1 x Onion, minced
- 2 Tbsp. Minced garlic
- 3/4 lb Silverbeet, (about 8 large leaves), stemmed, minced
- 2 ct , (15-ounce) ricotta cheese
- 2Â 1/2 c. Grated Parmesan cheese
- 1 jar , (26-ounce) prepared tomato pasta sauce (about 3 1/4 c.)
- 12 x Lasagna noodles, (from 1-lb. package), freshly cooked
Directions
- Heat oil in heavy large skillet over medium heat. Add in onion and garlic; saute/fry till translucent/soft, about 5 min. Add in silverbeet; toss till wiled and almost tender, about 3 min. Transfer mix to large bowl; cold 10 min. Fold in ricotta and 1 c. Parmesan. Season with salt and pepper.
- Spread 3/4 c. sauce over bottom of 13x9x2-inch glass baking dish. Place 1 lasagna noodle on work surface. Spread 1/3 c. filling over noodle.
- Starting at 1 short side, roll up noodle jelly roll style. Place
- filled noodle, seam side down, in prepared dish. Repeat filling and rolling remaining lasagna noodles. Arrange in dish. Pour remaining sauce over cannelloni. (Can be made 1 day ahead. Cover with plastic wrap; chill.
- Uncover; let stand at room temperature 30 min before continuing.)
- Preheat oven to 350 F. Cover dish loosely with foil. Bake cannelloni till heated through, about 45 min. Let stand uncovered 10 min. Serve, passing remaining 1 1/2 c. Parmesan.
- Makes 6 Servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 444g | |
| Calories 1594 | |
| Calories from Fat 885 | 56% |
| Total Fat 100.48g | 126% |
| Saturated Fat 47.4g | 190% |
| Trans Fat 0.0g | |
| Cholesterol 220mg | 73% |
| Sodium 4171mg | 174% |
| Potassium 615mg | 18% |
| Total Carbs 72.01g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 29.99g | 20% |
| Protein 99.98g | 160% |
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