Cannelloni - recipe and tips on how to reduce the calories and keep the flavour.

Who said cannelloni, lasagne or sphagetti must be high in fat and calories? On the blog as usual I'm giving you alternative. To make the sauce just add some vegetables, use low fat meat, skip the white sauce and season properly to maintain flavour. Regular cannelloni contains approximately 550kcal  while my is only 390kcal. The whole thing can seem very time-consuming - especially when you need to fill the pasta. I would recommend to do this using fingers - of course, before wash your hands, or use protective glove (also prevents the dyeing of tomato sauce)

Ingredients for large baking tray - 12 servings

  • low fat minced beef (12% fat) - 1 kilogram
  • 5 carrots
  • 3 celery sticks
  • 2 medium onions
  • 4 cloves garlic
  • 3 cans of chopped tomatoes (about 750g)
  • 2 tablespoons tomato puree
  • oregano, basil (best fresh)
  • half a teaspoon of ginger, turmeric, nutmeg
  • tablespoon honey
  • salt, pepper, chilli
  • teaspoon butter
  • 2 tbsp rapeseed oil


  • 2 packages cannelloni about 400g
  • 3 white balls of mozzarella light about 360g
  • 2 cans of chopped tomatoes about 500g


In a large pot pour some oil and fry chopped onion. When the onion is caramelized add chopped garlic. Stirring constantly, add sliced into strips celery and grated carrot. Add the tomatoes and cook over medium heat. When the sauce starts to bubble, add minced beef, mix thoroughly, meat should fall apart in the sauce. At the end of the season with herbs, ginger, turmeric, nutmeg, add salt, peppers, chilli, honey and tomato paste. Cook for about an hour.

Grease baking tray with butter. Then the stuffed pasta and put them next to each other.

Pour tomatoes, mixed with water (100ml) on the top of dish. Cover with aluminum foil and bake for about an hour in the oven preheated to 180 ° C.

At the end on top place the sliced mozzarella and bake another 15 minutes.

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