Canelloni - Spinach, Mushroom & Chicken |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Yummy! Ingredients:
1 lbs lasagna noodles (bertolli no-bake) |
1 tsp butter |
1/2 cup onion, minced |
1/2 cup mushroom, chopped |
5 ounces spinach, fresh, cooked |
2 cups chicken, cooked; shredded (300g) |
1/2 tsp. nutmeg |
1/4 tsp. salt |
1 tsp. pepper |
15 ounces low-fat ricotta cheese |
2 tbsp fat free milk |
1 cup mozzarella cheese, low-fat |
15 ounces tomato sauce |
1 egg |
Directions:
1. Preheat the oven to 350F .
2. Saute the onions and mushrooms in butter.
3. Chop the spinach. Add spinach, chicken, nutmeg, salt and pepper to onion mixture. Simmer about 5 minutes and cool slightly.
4. Add the ricotta and cream.
5. Mix thoroughly and season to taste.
6. Cook the noodles for 3 minutes. Fill each noodle with the filling and place, seam side down in a buttered oven proof dish.
7. Cover with a generous amount tomato sauce and fresh basil.
8. Sprinkle with Parmesan cheese.
9. Bake 40 minutes
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