Spinach & Quark Cannelloni

Spinach & Quark Cannelloni
Adapted from Cucina Ebraicarecipes

Prep Time: 15 minutes
Bake Time: 40 minutes
Serves 4

Ingredients:

Cannelloni:
4 sheets multigrain lasagna sheets, cut in half cross-wise (follow the package for directions
17.5oz/500g Quark cheese, drained
¾ cup grated low fat mozzarella cheese
2 cups baby spinach, packed
Zest of ½ lemon
¼ tsp grated nutmeg
1 egg, lightly beaten
Salt & pepper to taste

Béchamel Sauce:
1½ cups non-fat milk (I promise, no one will know it’s not cream)
1½ tbsp butter
2 tbsp flour
Dash of nutmeg
Zest of ½ lemon
Freshly ground pepper.

Parmesan Cheese

Directions:
1. Preheat the oven to 350°F/180°C

2. The Olivieri pasta just had me soak the lasagne sheets in cold water for a couple of minutes before creating the cannelloni. Just follow the instructions on the sheets you use.

3. Wilt the baby spinach (I just do it in the microwave for a couple of minutes), drain and coarsely chop. Put it in a large mixing bowl and add the rest of the filling ingredients. Mix well.

4. In the meantime, heat the milk in a small saucepan and in another medium saucepan, melt the butter and then add the flour, cooking for 8 minutes or so until the flour is “cooked” and loses it’s floury taste. Don’t let it burn! Slowly add the hot milk to the flour and butter and whisk until it forms a creamy sauce.

5. Put a thin layer of sauce at the bottom of an oven-proof dish large enough to hold the cannelloni in one layer.

6. Place a large spoonful of filling down the center of a pasta sheet and roll so that the seam is underneath when placing them in the dish. Continue until all the cannelloni are lying side by side. Pour the Béchamel sauce over the pasta and cover with foil. Bake for 30 minutes. Uncover, sprinkle with some Parmesan cheese and continue to bake for another 5 minutes.

Serve with a simple green salad.

Related links: Food and Drink recipes South Beach DietPresto Pasta Night