You are here

Cannelloni With Ricotta And Peas

Healthycooking's picture
  Cannelloni shells/8 manicotti shells 12
  Green peas 1⁄4 Cup (4 tbs) (Use Fresh Or Frozen)
  Part skim ricotta cheese 1 Cup (16 tbs)
  Golden raisins 2 Tablespoon
  Egg 1 Large
  Egg white 1 Large
  Ripe tomatoes/1 can low sodium tomatoes, drained and chopped 3 Medium, peeled, cored, and chopped
  Minced fresh mint/Parsley 3 Tablespoon
  Black pepper 1⁄2 Teaspoon
  Low sodium tomato paste 2 Tablespoon

Preheat the oven to 350°F.
Cook the cannelloni shells in boiling unsalted water for 6 minutes or until partially softened.
Drain and set aside.
Bring an inch of water to a boil in a small saucepan, add the peas, and cook for 2 minutes.
In a medium size bowl, combine the peas, cheese, raisins, egg, egg white, 1/3 cup of the tomatoes, 1 1/2 tablespoons of the mint, and 1/4 teaspoon of the pepper, and mix well.
Fill the cannelloni shells with the mixture.
Combine the remaining tomatoes, mint, and pepper with the tomato paste in a small bowl; mix well.
Pour 3/4 cup of the mixture into the bottom of an ungreased 8"x 8"x 2" baking pan and place the filled pasta shells on top.
Pour the remaining mixture over all.
Cover with aluminum foil and bake for 20 minutes.
Uncover and bake 10 minutes longer.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.3 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3143 Calories from Fat 354

% Daily Value*

Total Fat 38 g59.2%

Saturated Fat 14 g69.9%

Trans Fat 0 g

Cholesterol 287.7 mg95.9%

Sodium 464.5 mg19.4%

Total Carbohydrates 539 g179.6%

Dietary Fiber 36.6 g146.4%

Sugars 55.8 g

Protein 121 g241.2%

Vitamin A 129.2% Vitamin C 128.6%

Calcium 88% Iron 108.5%

*Based on a 2000 Calorie diet

Cannelloni With Ricotta And Peas Recipe