For us, eating healthy doesn’t mean forgoing our favorite dishes. It does mean having a balanced diet and using ingredients that have more nutrients and less fat and sugar when cooking.

In today’s RenaBlog, we will show you how to prepare a delicious Ricotta and Spinach Cannelloni. We chose ricotta cheese because it’s rich in protein and low in fat. Plus, we used greek yogurt (a great substitute for sour cream) for the same reasons and spinach because it’s an incredible source of vitamins and minerals. You’ll see that taking care of your body is anything but boring!

Ricotta and Spinach Cannelloni

Ingredients:
9 ounces cannelloni shells
1 onion, diced
2 cups spinach, chopped
2 cups ricotta cheese
1 cup plain greek yogurt
Olive oil
Salt and pepper to taste

For the sauce:
4 ripe medium tomatoes
½ cup diced onions
1 garlic clove
1 cup chicken or vegetable broth
½ cup of water
3 tablespoons cornstarch dissolved in water
1 tablespoon of olive oil

Ricotta and Spinach Cannelloni

Bring water to a boil on medium-high heat in the 3 Litre utensil. Add salt, stir with the Spoonula, and then add the cannelloni. Stir again so the noodles don’t stick together. Cover the utensil with the Nutri ✓ Sensor in the vent position and cook the pasta until it is al dente. Remove from heat, drain the water, and set aside.

For the filling, heat the olive oil in the same utensil in which you cooked the pasta. Add the onions and spinach and saute until softened. Stir in the ricotta cheese, greek yogurt, salt and pepper. Use a pastry bag to fill each of the cannelloni shells with the filling.

Ricotta and Spinach Cannelloni

Now, it’s time to prepare the tomato sauce. Make a shallow X in the bottom of each tomato to make them easier to peel later. Using medium heat, add 1/2 cup water to the utensil, add the tomatoes, and cover the utensil with the Nutri ✓ Sensor in the open position. When it whistles, close the sensor, lower the temperature, and let cook for two minutes. It’s incredible how fast the tomatoes cook using the “water-less” method!

Ricotta and Spinach Cannelloni

Remove the tomatoes from the utensil and place them in a bowl filled with cold water. After they cool to room temperature, peel them, and then mash them using the Masher from the Kitchen Tool Set. Heat 1 tablespoon olive oil in the utensil and sauté the onions until soft. Stir in the mashed tomatoes. Add the diluted cornstarch, chicken or vegetable broth, and salt and pepper. Bring to a boil and cook for three more minutes, and you are done!

Pour your fresh homemade sauce over the delicious cannellonis. You are now ready to enjoy the benefits of “Buen Comer” with the ones you love the most.