Cheesy Spinach Cannelloni

Using low-fat cottage cheese in the filling instead of ricotta shaves off 67 calories per serving—without sacrificing creaminess

ACTIVE TIME: 20 min.

TOTAL TIME: 1 hr. SERVES: 4

9 oz. frozen spinach,

defrosted and squeezed dry 8 oz. fat-free cottage

cheese 2 egg yolks 2 cloves garlic, crushed 4 oz. mushrooms, chopped 1 onion, finely chopped

1 red bell pepper, seeded

and chopped 1⁄2 cup grated pecorino

cheese, divided

8 cannelloni tubes 1 (28 oz.) can crushed

tomatoes

Heat oven to 400°F. In bowl, combine first 7 ingredients and half the pecorino cheese; stir well. Season to taste. Transfer to piping bag. Carefully pipe mixture into noodles.

Place filled noodles in greased 2 qt. baking dish; pour tomatoes on top. Sprinkle with remaining cheese. Cover dish with foil; bake 40 min. or until bubbly, removing foil halfway. Garnish as desired.

Per serving: Cal. 300 Pro. 23g Carb. 36g Fiber 9g Sug. 15g Chol. 132mg Sod. 952mg Total fat: 8g Sat. 4g Trans. 0g