December 2014 Recipe Redux Theme:
Grab a Book & Cook
It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.
(Of course, please don’t forget to give credit the original recipe – and change enough of the recipe to make it your own!)
I love cookbooks. I will sit down with a cookbook and read it from beginning to end just as I would a novel. I am always adding to my collection and just recently I bought Donna Hay’s Modern Classics Book 1 after seeing several good reviews from other sources. After reading this months challenge I grabbed several books off the shelf to see what page 42 or 142 had to offer but this is the book I chose to go with in the end. The recipes in Modern Classics are easy and straight-forward with beautifully displayed pictures. Page 142 lead me to her Spinach and Ricotta Cannelloni recipe.
My family loves pasta but I’ve never ordered cannelloni out at a restaurant nor have I ever cooked with this cylindrical type pasta before. Cannelloni is generally served baked with a filling and covered by a sauce. Lasagna sheets can also be used as an alternative to the cannelloni shells, which is what we did here. This is a vegetarian version of this classic Italian dish but chicken, beef or even sausage is often times used in the filling as well. I made a few changes from the original recipe by replacing one egg for the breadcrumbs and reducing the amount of ricotta cheese used.
There is nothing like a warm comforting dish on a cold winters night and with the holidays upon us we will all be looking to start the new year off on a healthy note. This is the recipe for you. Pasta filled with spinach and cheese, covered in a blanket of tomato sauce, then topped with more cheese and baked to perfection. It simply doesn’t get much better than that.
Serve with a simple green salad for a simple and healthy dinner.
- 16 ounces tomato pasta sauce
- 6 lasagna sheets, halved lengthwise and cooked according to the package directions
- 8 ounces fresh spinach
- 15 ounces part-skim ricotta cheese
- 1 cup finely grated parmesan cheese, plus ½ cup for topping
- 2 tablespoons chopped parsley
- 1 tablespoon chopped dill
- 1 egg
- sea salt and cracked black pepper
- Preheat oven to 350 degrees
- To make the filling, blanch the spinach in a saucepan of boiling water for 5 seconds, then drain, squeezing out any excess moisture, and chop. Combine the spinach, ricotta, parmesan, parsley, dill, egg, salt and pepper.
- Spread ⅓ of the tomato sauce over an ovenproof dish.
- Lay the lasagna sheet on a flat surface, spoon on some of the ricotta filling and roll up. Place in the baking dish, seam-side down. Repeat with the remaining filling and sheets.
- Pour the remaining tomato sauce over the cannelloni, sprinkle with extra parmesan and bake for 25-30 minutes or until heated through.