nutritional information

Per Serving (3 cannelloni):

  • Calories: 314
  • Protein: 15 g
  • Total Fat: 10 g
  • Saturated Fat: 4 g
  • Carbohydrates: 42 g
  • Cholesterol: 24 mg
  • Sodium: 536 mg
  • Fiber: 4 g
  • Sugar: 12 g

Zucchini-Corn Cannelloni

Zucchini-Corn Cannelloni

Serves 4

Baked cannelloni is a lighter alternative to lasagna and has the same big, bold flavors.
Sauce
  • 1 ½ tsp. olive oil
  • ½ small onion, finely chopped (½ cup)
  • 1 clove garlic, minced (1 tsp.)
  • ½ tsp. rubbed sage
  • ½ tsp. dried oregano
  • 1 14.5-oz. can diced fire-roasted tomatoes
  • 1 tsp. balsamic vinegar
Cannelloni
  • 1 Tbs. olive oil
  • 1 medium onion, chopped (1½ cups)
  • 1 medium zucchini, finely diced (1½ cups)
  • ½ cup fresh or frozen corn kernels
  • 2 cloves garlic, minced (2 tsp.)
  • ½ tsp. rubbed sage
  • 1 cup low-fat ricotta cheese
  • 4 Tbs. Parmesan cheese, divided
  • 1 large pinch ground nutmeg
  • 6 no-cook lasagna noodles
  • ½ cup low-fat shredded mozzarella cheese, optional

1. To make Sauce: Heat oil in saucepan over medium heat. Add onion, and sauté 7 minutes, or until soft. Add garlic, sage, and oregano; stir until combined. Add tomatoes and vinegar, and season with salt and pepper, if desired. Cover, reduce heat to medium-low, and simmer 10 minutes. Purée with immersion blender.

2. To make Cannelloni: Heat oil in skillet over medium heat. Add onion; sauté 10 minutes. Add zucchini and corn; increase heat to medium-high. Sauté 3 to 5 minutes, or until beginning to brown. Stir in garlic and sage; remove from heat. Stir in ricotta, 2 Tbs. Parmesan, and nutmeg.

3. Bring large pot of salted water to a boil. Add noodles, and cook 3 minutes, or until noodles bend without breaking. Drain, and cool in large bowl of cold water. Drain again, pat dry, and stack on cutting board. Halve noodles width-wise.

4. Preheat oven to 350°F. Spoon 1/2 cup Sauce into 9-inch square baking dish.

5. Spoon 3 Tbs. zucchini mixture down center of 1 halved noodle. Roll into a tube, and place seam side down in dish. Repeat with remaining noodles and filling. Pour remaining Sauce over Cannelloni in dish. Sprinkle with remaining 2 Tbs. Parmesan and mozzarella, if using. Bake 25 minutes, or until cheese melts and Sauce is bubbly.

STORE/SERVE Cool, and cover tightly with foil. Refrigerate 3 days, or freeze up to 1 month. Thaw, and reheat, covered, in 350°F oven 20 to 25 minutes, or until hot in center.

March 2013 p.77

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comments

Made this & loved it! Would go a little heavier on the sauce next time, but a great, easy dinner. I've loved all the make-ahead recipes in this issues that I've tried so far!

serena - 2013-04-05 20:44:09

Zucchini Con Canneloni

Amy - 2013-03-30 18:54:57

Why would you use no cook noodles and then cook them? Just use the regular lasagna noodles - or canneloni shells. Why make this more expensive or harder than needed?

jackie - 2013-03-14 13:59:01

Delicious! Next time, I would use large pasta shells and jarred marinara sauce to save time. I used tofutti ricotta and daiya mozzarella, which worked very well.

Amy - 2013-03-11 16:21:43

Not that great. It really lacked a hearty base of sauce and was rather dry and cheesy. Not worth making again

Jill - 2013-03-11 05:41:04

This was nice and simple. The filling cheesy enough without being too rich. Recipe just said to put 1/2 cup of sauce in bottom, but we went ahead and covered cannelloni with the rest of it and then the cheese. Not a show stopper, but nice light pasta dish.

Laura Myers - 2013-03-04 19:09:41

Made this last week, along with a few other of the "make-ahead" dishes and it turned out fantastic. It even lasted the 3-4 days in the fridge and still tasted great. It wasn't too heavy and was very filling on its own. Great for lunch, or for dinner with a nice salad.

Julie - 2013-02-26 14:03:20