rosen
02-18-2006, 03:46 PM
HDgirl: Found it! Hope you check out this thread. I was determined to find this as I had the basic ingredients but was unsure of how much of my log of goat cheese to add if I tried this on my own. I found 2 threads that were posted to by Greysangel & here are parts of both of them. This is on the list for dinner this week, for sure!
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Here is one post:
Cannelloni with Spinach Goat Cheese, Walnuts and Roasted Garlic Tomato Sauce
Field of Greens
CL Board - I think LinRusso?
FAB-U-LOUS. I died and went to heaven. If I made the recipe as stated it probably would have been even more fabulous, but it was pretty darn delicious with my lightened version. YUMMA-NUMMA. I cheated because it was just DH and I ...with company I would go whole hog
1. I used Barilla Manicotti Shells
2. I used Muir Glen Fire Roasted Tomatoes...YUM!!! I am now a muir glen snob. The roasted garlic in these tomatoes were fabulous. I think I could have just had the sauce with a nice warm loaf of bread
3. I used cottage cheese instead of ricotta
4. Frozen spinach.
5. One egg and one white.
Even with all these changes, it was fabulous! The taste of the lemon and walnut and goat cheese was just a mouth watering wonderful meld of flavor.
With my modifications, it came out to 3pts per manicotti!
********
Here is a second post:
CANNELLONI WITH SPINACH, GOAT CHEESE, WALNUTS AND ROASTED GARLIC-TOMATO SAUCE
(From Field of Greens)
Serves: 6
My note: We like to double the sauce on this recipe.
Roasted Garlic-Tomato Sauce:
1 head garlic
1 1/2 tablespoons extra virgin olive oil (cooking spray)
2 pounds fresh tomatoes, peeled and seeded, about 3 cups, or 3 cups canned tomatoes with juice (Muir Glen fire roasted tomatoes)
1/2 small onion, diced, about 1/2 cup
salt and pepper
1/4 cup dry sherry
1 bay leaf
The Filling:
1 1/2 teaspoons extra virgin olive oil (cooking spray)
1/2 medium red onion, diced, about 1 cup
salt and pepper
4 cloves garlic, finely chopped
1 large bunches of spinach, stems removed and leaves washed, about 16 cups
3/4 teaspoon minced lemon zest
1/3 cup walnut pieces, roasted
1/4 cup chopped fresh herbs, such as marjoram, thyme, chives, and parsley
1/2 pound ricotta cheese, about 2/3 cup (2% cottage cheese)
1 egg, beaten
2 ounces Parmesan cheese, grated, about 2/3 cup (10 TBSP)
2 ounces Montrachet cheese, or other creamy, mild goat cheese
2 fresh pasta sheets, about 10 ounces
1. THE SAUCE: Preheat the oven to 375º. Rub the garlic with a little olive oil, place it on a baking sheet and roast until very soft, 30 to 35 minutes. When garlic is cool, slice off the top of the bulb and squeeze the cloves out of the skin. Puree them with the tomatoes in a blender or food processor.
2. Heat the remaining tablespoon of olive oil in a saucepan and add the onion, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for 5 minutes. When the onion is soft, add the sherry and bay leaf and simmer for 1 or 2 minutes, until pan is nearly dry. Add the tomato-garlic puree and 1/4 teaspoon salt and simmer, uncovered, over low heat for 30 minutes. (TIP: Add up to 1 teaspoon sugar after simmering sauce to balance the flavor if the sauce is acidic).
3. THE FILLING: Heat 1 tablespoon of the olive oil in a large skillet. Add the onions, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for about 5 minutes, until the onions begin to release their juices. Add half the garlic and sauté until the onions are soft, 2 to 3 minutes. Transfer onions to a bowl.
4. Heat the remaining 1/2 tablespoon olive oil in a large skillet and quickly wilt the spinach over medium-high heat with 1/2 teaspoon salt, a few pinches of pepper, and the remaining garlic. Remove the spinach from the heat, drain, and cool. Squeeze out the excess moisture a handful at a time, then coarsely chop.
5. Add the spinach to the onions along with the lemon zest and walnuts. Set aside half the fresh herbs to sprinkle on top after baking and add the rest to the spinach-onion mixture.
6. Place the ricotta in a bowl and stir in the egg. Set aside half the Parmesan cheese to sprinkle over the cannelloni; add the rest to the ricotta with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the spinach and onions with the ricotta mixture, then crumble in the goat cheese. Season with salt and pepper to taste.
7. ASSEMBLING THE CANNELLONI: Cut the pasta sheets into 12 4-inch squares (or comparable size to accomodate the size of the pasta sheets).
8. Preheat the oven to 350º. Lay the pasta squares on a work surface and spread 1/4 cup of the filling along the edge of each square. Roll loosely; the filling will expand during baking.
9. Ladle 1 1/2 cups tomato sauce into the bottom of a 9-by-13-inch baking dish. Place the cannelloni close together in the dish, seam side down, and ladle the remaining sauce over them. Use a pastry brush to spread the sauce evenly, particularly on the ends, making sure the pasta is covered with sauce.
10. Cover and bake for 20-25 minutes. Sprinkle the cannelloni with the reserved Parmesan and fresh herbs just before serving.
414 calories (41% from fat) and 19 grams fat.
3pts per piece with modifications!!
********
Here is one post:
Cannelloni with Spinach Goat Cheese, Walnuts and Roasted Garlic Tomato Sauce
Field of Greens
CL Board - I think LinRusso?
FAB-U-LOUS. I died and went to heaven. If I made the recipe as stated it probably would have been even more fabulous, but it was pretty darn delicious with my lightened version. YUMMA-NUMMA. I cheated because it was just DH and I ...with company I would go whole hog
1. I used Barilla Manicotti Shells
2. I used Muir Glen Fire Roasted Tomatoes...YUM!!! I am now a muir glen snob. The roasted garlic in these tomatoes were fabulous. I think I could have just had the sauce with a nice warm loaf of bread
3. I used cottage cheese instead of ricotta
4. Frozen spinach.
5. One egg and one white.
Even with all these changes, it was fabulous! The taste of the lemon and walnut and goat cheese was just a mouth watering wonderful meld of flavor.
With my modifications, it came out to 3pts per manicotti!
********
Here is a second post:
CANNELLONI WITH SPINACH, GOAT CHEESE, WALNUTS AND ROASTED GARLIC-TOMATO SAUCE
(From Field of Greens)
Serves: 6
My note: We like to double the sauce on this recipe.
Roasted Garlic-Tomato Sauce:
1 head garlic
1 1/2 tablespoons extra virgin olive oil (cooking spray)
2 pounds fresh tomatoes, peeled and seeded, about 3 cups, or 3 cups canned tomatoes with juice (Muir Glen fire roasted tomatoes)
1/2 small onion, diced, about 1/2 cup
salt and pepper
1/4 cup dry sherry
1 bay leaf
The Filling:
1 1/2 teaspoons extra virgin olive oil (cooking spray)
1/2 medium red onion, diced, about 1 cup
salt and pepper
4 cloves garlic, finely chopped
1 large bunches of spinach, stems removed and leaves washed, about 16 cups
3/4 teaspoon minced lemon zest
1/3 cup walnut pieces, roasted
1/4 cup chopped fresh herbs, such as marjoram, thyme, chives, and parsley
1/2 pound ricotta cheese, about 2/3 cup (2% cottage cheese)
1 egg, beaten
2 ounces Parmesan cheese, grated, about 2/3 cup (10 TBSP)
2 ounces Montrachet cheese, or other creamy, mild goat cheese
2 fresh pasta sheets, about 10 ounces
1. THE SAUCE: Preheat the oven to 375º. Rub the garlic with a little olive oil, place it on a baking sheet and roast until very soft, 30 to 35 minutes. When garlic is cool, slice off the top of the bulb and squeeze the cloves out of the skin. Puree them with the tomatoes in a blender or food processor.
2. Heat the remaining tablespoon of olive oil in a saucepan and add the onion, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for 5 minutes. When the onion is soft, add the sherry and bay leaf and simmer for 1 or 2 minutes, until pan is nearly dry. Add the tomato-garlic puree and 1/4 teaspoon salt and simmer, uncovered, over low heat for 30 minutes. (TIP: Add up to 1 teaspoon sugar after simmering sauce to balance the flavor if the sauce is acidic).
3. THE FILLING: Heat 1 tablespoon of the olive oil in a large skillet. Add the onions, 1/2 teaspoon salt, and a few pinches of pepper; sauté over medium heat for about 5 minutes, until the onions begin to release their juices. Add half the garlic and sauté until the onions are soft, 2 to 3 minutes. Transfer onions to a bowl.
4. Heat the remaining 1/2 tablespoon olive oil in a large skillet and quickly wilt the spinach over medium-high heat with 1/2 teaspoon salt, a few pinches of pepper, and the remaining garlic. Remove the spinach from the heat, drain, and cool. Squeeze out the excess moisture a handful at a time, then coarsely chop.
5. Add the spinach to the onions along with the lemon zest and walnuts. Set aside half the fresh herbs to sprinkle on top after baking and add the rest to the spinach-onion mixture.
6. Place the ricotta in a bowl and stir in the egg. Set aside half the Parmesan cheese to sprinkle over the cannelloni; add the rest to the ricotta with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine the spinach and onions with the ricotta mixture, then crumble in the goat cheese. Season with salt and pepper to taste.
7. ASSEMBLING THE CANNELLONI: Cut the pasta sheets into 12 4-inch squares (or comparable size to accomodate the size of the pasta sheets).
8. Preheat the oven to 350º. Lay the pasta squares on a work surface and spread 1/4 cup of the filling along the edge of each square. Roll loosely; the filling will expand during baking.
9. Ladle 1 1/2 cups tomato sauce into the bottom of a 9-by-13-inch baking dish. Place the cannelloni close together in the dish, seam side down, and ladle the remaining sauce over them. Use a pastry brush to spread the sauce evenly, particularly on the ends, making sure the pasta is covered with sauce.
10. Cover and bake for 20-25 minutes. Sprinkle the cannelloni with the reserved Parmesan and fresh herbs just before serving.
414 calories (41% from fat) and 19 grams fat.
3pts per piece with modifications!!