I'm serious. Do you like pasta? and cheese? and sauce? of course you do. You're alive, right? That's just the basic rules of life. If A then B, etc, right? So make this. It will make you happy.
First off, it's vegetarian. I've been trying to cook more veg meals lately, but it's hard! A dinner without meat just seems to be lacking a lot of times. I had actually planned on throwing some crumbled chicken italian sausage in here, but for some reason (laziness) I decided not to. All in all I'm glad I didn't use the sausage though, because this is just perfect. Maybe I'm hyping this up a little bit, but I'm pretty sure upon further review at lunch, I will be sure that I'm not.
A Weight Watchers adapted recipe
10 oz fresh spinach (like 3-4 large handfuls)
1 C part-skim ricotta cheese
1/2 tsp salt
1/2 tsp pepper
8 dry lasagna noodles
2 C spaghetti sauce (I prefer Cleveland's Own Little Italy Spicy Pasta Sauce)
2 slices Mozzarella cheese
Sprinkle of Parmesan cheese
Cook the noodles according to package directions. Drain and lay flat.
Wash spinach- don't drain, just throw into the noodle pot and wilt, about 3-4 min on med heat. Stir continuously. Drain well, squeezing out all liquid. Chop finely.
In a separate bowl, combine chopped spinach, ricotta cheese, salt and pepper.
Preheat the oven to 350º. Spray a 9 inch square baking dish with nonstick cooking spray. I prefer using a Misto with Olive Oil. When the lasagna is cooled slightly, place the spinach and ricotta mixture on one end of the noodles; roll up, then place, seam-side down, in the baking dish. You could probably half the noodles and only use 4 if you wanted, its a lot of extra noodle in there. But they're NOODLES! who doesn't love them?
Pour pasta sauce over cannelloni. Place a 1/2 slice of cheese over every 2 cannelloni; sprinkle with a bit of Parmesan.
Bake until browned and bubbling, about 20 minutes.
Makes 4 heaping servings- (2 cannelloni's each). Approx. 8-9 Points Plus points, depending on what type of cheese and sauce you're using.