Double the Pleasure, Double the Fun-Cannelloni Style

Double the Fun, Double the Pleasure Cannelloni Style

What better way to save time than to use one set of ingredients for two recipes?  I must admit, my intention was to make only Cannelloni but alas and alack, my lasagna noodles stuck together and my attempts to peel them apart, ended up with bits and pieces.

Waste not, want not is my motto, at least for the moment, so I grabbed those noodles and pretended they were not stuck together.  I layered them with sauce and cheese, topping with shredded mozzarella and there was my lasagna casserole.

Spinach Cannelloni


1 box lasagna noodles cooked according to directions on box - you can cut off a minute or two from the cooking time.
2 tablespoons olive oil
1 medium onion, diced
2 cups frozen spinach, well drained
1 container ricotta cheese (2 cups)
3 tablespoons Parmesan
1/2 cup shredded Mozzarella
1 egg, beaten
seasoning - 1/4 teaspoon dried oregano, 1/2 teaspoon dried basil, smidge of black pepper according to taste,  1/2 teaspoon garlic powder
additional 1 cup mozzarella to top cannelloni with
home made marinara or jar of marinara

  • Preheat oven - 375 degrees.
  • Spray square baking pan, if you are making two dishes or one 9 x 13, if you are making one dish.
  • Filling: In medium skillet, heat the olive oil and add onion when oil is hot.  Cook for 5 minutes and add spinach and seasoning.
  • When heated through, set aside.
I had planned to make my own sauce but did not have the time so I opened a bottle of Marinara and used it.  It was a rich sauce and worked well.  I did not use the whole bottle but I think, that is a personal decision.  If you like it saucy, use lots of sauce.  If you like it, simply flavored, use less sauce.

Lay out cannelloni noodles and cover one third of the noodle with filling and sauce.  Roll it up.

Move these noodles to baking pan and cover with sauce and then mozzarella cheese.

Bake 375 degrees for 20 -30 minutes until cheese starts to brown.

Take out left over squished, broken noodles and place them in another pan.  Layer with pasta, sauce. Repeat layering.  Bake.

Linked to Just Another Meatless Monday


Comments

  1. MiriamJanuary 31, 2011 at 11:20 PM

    I LOVE this meal!! Great recipe version! I like your blog title too, I used to work for a Busy Bee Cafe :). Miriam@Meatless Meals For Meat Eaters

    ReplyDelete

Post a Comment

Your comments are a part of making my day bright and shiny. I value your advice, criticism and viewpoints.

Popular posts from this blog

Thai Chicken San Choy Bau

Image
It says, "thai" so I have to like the Thai Chicken San Choy Bau that we are making this week in our Donna Hay Wednesday group.  It was a bit spicy and the chopped chicken was a nice change of pace. Kayte selected this recipe from On the Shelf on page 124.   I tried it with the greens and it was very good and then I put it on spaghetti and it was spectacular.  My toddler granddaughter even liked it.  Must have been the hot sauce. I used romaine for the greens and I subbed in red pepper and added some Sirracha to spice it up to make up for the real chilis. Do check out the other cooks' dishes at our   Wednesday with Donna Hay site.
Read more

Brussels Sprouts - Power Food - Re-post

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. Brussels sprouts like broccoli and cabbage are cruciferous. This group offers a unique composition of antioxidants that may provide several health benefits. Brussels sprouts are low in calories and offer protein, vitamins and minerals to help build a healthy human. My first issue with brussels sprouts is that it took me years to spell it correctly. Each time, it came up, in writing, and I admit, that was not too often, I would stare into space asking myself does brussel get an S, at the end or is it sprout that gets the S. For some reason, I could not remember that both end with that S. I am happy to tell you, I overcame thi...
Read more

Carrot Cake _ Power Food - repost

Image
Another week, another vegetable for our Power Food group, a bunch of women who strive for healthy eating with the most delicious dishes. Each blog is inspiration . Each week, we choose a recipe based on the power food which comes from the book, Power Foods, 150 delicious recipes with the 38 healthiest ingredients from the editors of Whole Living magazine. That week, we concentrated on carrots. I like to check out our vegetable, not only for health benefits, but also for the names of their sisters. Carrots are related to parsnips, fennel, parsley, anise, caraway, cumin and dill. I didn't have a clue about many of these. I, have never seen carrots of other colors or at least, if I had, I didn't know, they were carrots. I am going to a good produce store, looking for purple or red carrots, to start my search. It is fun, shopping when purposely looking for new vegetables. I have definitely expanded my horizons. When, I was thinking about what to make with carrots, I ...
Read more