If you're anything like me, you've probably had your fair share of Cadbury Mini Eggs, assorted chocolate, cookies and cupcakes over the Easter long weekend. In honor of everyone trying to get back on track, I will put up the recipe my dad came up with to accommodate my fragile stomach. It's super easy, pretty darned yummy, and quick to prep.
I apologize in advance for no photographs this time. I do promise to post both a home made pasta sauce recipe, and the how-to on these. It's very easy though, and google can be a visual aid for now.
Pasta Free Cannelloni:
A few sprigs of cilantro finely chopped
A few handfuls of baby spinach finely chopped
Lean ground chicken (beef, turkey, veggie ground round)
1 container of ricotta cheese
1 jar of your favorite pasta sauce (Classico Spinach and Cheese is delish)
1 package of rice tortilla shells (Food For Life makes a brown rice version)
Preheat oven to 375ยบ. Lightly oil a rectangular casserole dish (or square for fewer people). Cook the ground meat in a skillet or fry pan until just cooked and lightly browned. You can add any seasoning at this point, salt & pepper, basil, oregano etc. Once the meat is cooked and cooled a bit, mix it in a large bowl with the cilantro, baby spinach, and ricotta cheese. Take a tortilla shell, and add a bit of your mixture to one end of the shell. Carefully roll the mixture nice and tightly folding in the ends so your shell resembles a cannelloni, lay horizontally in your casserole dish. Repeat until you have either run out of shells, or mixture. Spread the pasta sauce all over the cannelloni, covering them completely. If you have any left over mixture, you can sprinkle that on the top. Cover with tinfoil, and bake for about 20 - 30 minutes (or until heated the whole way through), uncover in the last 10 minutes or so.
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