Cannelloni
4 servings · 20-25 min cook
Original Nutrition per Serving
1 serving ≈ 1/4 of recipe (406g)
Healthier Version
Smart Swap
~35% fewer calories
Transformed Nutrition per Serving
1 serving ≈ 385g
Reduced butter by half and added part-skim ricotta cheese to the filling instead of relying solely on butter and ground meats for richness. The ricotta provides creaminess, protein, and authentic Italian cannelloni texture.
Taste: minimalHalving the ham portion and using lean deli ham instead of ground boiled ham reduces overall fat while still providing the essential salty, savory ham flavor that defines this filling.
Taste: minimalAdded part-skim ricotta to create authentic Italian cannelloni filling texture and boost protein. This replaces some of the richness from reduced butter and makes the filling creamier and more cohesive. Traditional cannelloni often includes ricotta.
Reduced béchamel butter by half. The flour-thickened milk sauce will still be creamy and coat well, especially when enriched with egg yolks. A little butter goes a long way for flavor.
Taste: minimalSwitching from whole milk to 2% milk in the béchamel reduces fat while maintaining creaminess. The egg yolks and butter still provide richness, making this change virtually undetectable.
Modified Ingredients
Modified Instructions
Cook cannelloni according to package directions until al dente. Rinse under cool water and set aside to drain.
In a large saucepan, melt 2 tablespoons butter over medium heat and sauté chopped onion until soft and translucent, about 5 minutes.
Add ground or finely chopped chicken breast and cook until no longer pink, about 5-6 minutes, breaking up as needed.
Stir in the chopped lean deli ham and thawed, well-squeezed spinach. Cook for 2-3 minutes to combine and heat through.
Add tomato sauce, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mix well. Remove from heat.
Stir in part-skim ricotta cheese, 3 tablespoons parmesan cheese, and fresh parsley until well combined. Allow filling to cool slightly for easier handling.
Spray a 9x13-inch casserole dish with cooking spray. Carefully stuff each cannelloni tube with the filling mixture using a small spoon or piping bag. Arrange stuffed tubes in a single layer in the prepared dish.
For the béchamel sauce: Place 2 tablespoons butter, 2% milk, flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a blender and blend until smooth and well combined.
Pour the blended mixture into a medium saucepan and cook over medium heat, stirring constantly with a whisk, until sauce thickens and comes to a gentle simmer, about 5-7 minutes.
Remove from heat. Slowly add the lightly beaten egg yolks while stirring constantly to temper them (this prevents scrambling). Return to low heat and stir for 2 minutes until fully incorporated.
Remove from heat and stir in white wine. Pour the béchamel sauce evenly over the stuffed cannelloni, making sure all tubes are covered.
Sprinkle 2 tablespoons grated parmesan cheese over the top.
Bake in a preheated 375°F oven for 20-25 minutes until the top is golden brown and the sauce is bubbly. Let rest for 5 minutes before serving.