Beef and Ricotta Cannelloni

About This Recipe

This low fat cannelloni recipe stuffs oven ready lasagna sheets with a ground beef and ricotta mixture before baking everything in a dish of marinara, alfredo sauce, and parmesan cheese.

Ingredients

• 1 lb Ground Beef (I used 96/4)
• 1 Onion (diced)
• 4 cloves Garlic (minced)
• 1/2 tsp Kosher Salt and Black Pepper (to taste)
• 1 C 248g Low Fat Ricotta
• 1 Tbsp Chopped Parsley
• 12 sheets Oven Ready Lasagne (I used Barilla)
• 24 oz jar Marinara
• 1 C 240g Light Alfredo Sauce, I used Classico
• 1/2 C 56g Shredded Parmesan

Instructions

1. Before you do any other prep, fill a 13x9 baking dish with water and submerge the lasagne sheets in the water to soften.*
2. Preheat oven to 350F.
3. Heat a large skillet over medium-high heat with nonstick cooking spray. Add the onion, garlic, beef, salt, and pepper. Cook until no pink remains and the beef is cooked through.
4. Remove from the heat to briefly cool before stirring in the ricotta and parsley.
5. Once the lasagne sheets have softened (about 15-20 minutes in the water), transfer them to a flat surface and cut them in half.**
6. Drain the water from the baking dish and place about half the marinara in the bottom of the dish.
7. Fill each half of the lasagne sheet with the beef mixture and tightly roll. Place them, sealed-side-down in the dish on top of the marinara. Repeat until you have 24.
8. Add the remaining marinara around the edges and in the center gaps. Followed by the alfredo sauce and parmesan cheese on top. Bake for 25-35 minutes. (If the cheese browns too quickly, cover with foil until the pasta is tender.)