Low Fat Pumpkin Spinach Cannelloni Vegetarian Too
Indulge in the comforting flavors of this Low Fat Pumpkin Spinach Cannelloni—a vegetarian twist on a classic Italian favorite that's as wholesome as it is delicious. Packed with a creamy filling of pumpkin puree, fresh spinach, and low-fat ricotta cheese, each bite is perfectly balanced with savory Parmesan and a hint of nutmeg for added warmth. These tender, oven-baked cannelloni tubes are blanketed in a rich, homemade tomato sauce and topped with gooey low-fat mozzarella, delivering all the satisfaction without the guilt. Ready in under an hour, this recipe is ideal for weeknight dinners or meatless meal prep. Serve it with a crisp side salad or garlic bread for a nutritious and satisfying meal that’s sure to become a family favorite. Perfect for anyone seeking low-fat, vegetarian comfort food with a seasonal twist!
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 1 cup Pumpkin puree
- 2 cups Fresh spinach, chopped
- 0.75 cup Low-fat ricotta cheese
- 0.25 cup Grated Parmesan cheese
- 2 cloves Minced garlic
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.125 teaspoon Nutmeg
- 2 cups Crushed tomatoes (canned)
- 2 tablespoons Tomato paste
- 0.5 cup Vegetable broth
- 1 teaspoon Italian seasoning
- 0.5 cup Low-fat shredded mozzarella cheese
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a large baking dish and set it aside.
In a large bowl, combine the pumpkin puree, chopped spinach, ricotta cheese, grated Parmesan cheese, minced garlic, salt, pepper, and nutmeg. Mix well until smooth and evenly combined. This will be your filling.
Using a small spoon or piping bag, carefully stuff the cannelloni tubes with the pumpkin-spinach mixture. Ensure each tube is filled but not overpacked.
In a medium saucepan, heat the olive oil over medium heat. Add the crushed tomatoes, tomato paste, vegetable broth, and Italian seasoning. Stir well and bring the sauce to a gentle simmer. Cook for about 5 minutes until slightly thickened.
Spread a thin layer of the tomato sauce over the bottom of the prepared baking dish. Arrange the stuffed cannelloni tubes in a single layer over the sauce.
Pour the remaining tomato sauce evenly over the cannelloni, ensuring all tubes are fully covered.
Sprinkle the shredded mozzarella cheese over the top of the dish.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the top is bubbly and slightly golden.
Remove the dish from the oven and let it cool for 5 minutes before serving.
Serve warm and enjoy your low-fat pumpkin spinach cannelloni!
Nutrition Facts
Calories |
3235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 32.4 g | 162% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 4833 mg | 210% | |
| Total Carbohydrate | 510.0 g | 185% | |
| Dietary Fiber | 39.1 g | 140% | |
| Total Sugars | 54.9 g | ||
| Protein | 151.4 g | 303% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2014 mg | 155% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 3917 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
