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At Ristorante il San Pietro in the Piedmont of Italy, they use scamorza affumicata, an aged smoked mozzarella, but smoked fresh mozzarella works too in this healthy homemade vegetarian pasta recipe. You can substitute dry pasta, such as cannelloni or manicotti, for the fresh. Cook 12 noodles according to package directions, then stuff and sauce them.

Source: EatingWell Magazine, March/April 2018


Recipe Summary

2 hrs
1 hr 45 mins




Instructions Checklist
  • To prepare pasta: Combine spinach and water in a medium microwave-safe bowl. Cover with plastic wrap and poke a few holes in the top. Microwave on High until tender, 1 to 2 minutes. Let cool. Squeeze dry and roughly chop.

  • Combine the spinach and eggs in a blender. Pulse until smooth.

  • Mound flour in the center of a clean work surface and add 1/8 teaspoon salt. Make a well in the middle of the mound and pour the spinach mixture into it. Using a fork, gradually mix the spinach mixture with the flour. When most of the flour is incorporated, flour your hands and knead and fold in the rest. When all the flour is mixed in, continue kneading the dough until it's shiny and elastic, 10 to 15 minutes. (Alternatively, combine flour and salt in a stand mixer fitted with the flat beater. Mix on medium-low speed, gradually adding the spinach mixture until it's incorporated. Replace the flat beater with the dough hook. Mix on medium-low until shiny and elastic, 3 to 5 minutes.)

  • Form the dough into a ball, wrap in plastic and let rest at room temperature for 30 minutes.

  • Meanwhile, prepare filling: Heat oil in a large skillet over medium heat. Add cabbage, wine, garlic, pepper and salt. Cook, stirring occasionally, until the cabbage is tender and slightly browned, 7 to 9 minutes. Transfer to a bowl and let cool slightly. Remove the garlic and stir in cheese. Set aside.

  • To prepare sauce: Wash and dry the blender. Combine tomatoes and their juice, cream, tomato paste and salt in the blender and puree until smooth. Pour 1 1/2 cups of the sauce into a 9-by-13-inch baking dish.

  • To prepare cannelloni: Preheat oven to 400 degrees F.

  • Place the dough on a lightly floured surface, flatten it with your hands and cut in half. Rewrap one half and, working with the other half, shape it into a rough rectangle. With the sheet roller of a pasta machine on the widest setting, feed the dough in, short-end first. Fold the dough in thirds like a letter, lightly flour it and roll again.

  • Decrease the roller width by one setting and roll the dough again. Continue decreasing the roller width and passing the dough through on each setting. Flour the dough if it begins to stick. If the sheet gets too long to work with, cut it in half and work with one half at a time, rolling to the third-thinnest setting. Repeat with the remaining dough half. Cut each pasta sheet into rectangles about 4 inches by 6 inches (12 total). Lightly flour them.

  • Bring a large pot of water to a boil over high heat. Working with 4 to 6 rectangles at a time, cook the pasta for 10 seconds and remove to a clean work surface. Place a rectangle perpendicular to you, spoon about 2 tablespoons of the reserved filling on the bottom third and roll up to form a tube. Place in the baking dish. Repeat with the remaining pasta and filling.

  • Bake the cannelloni until heated through and the cheese is melted, 13 to 15 minutes.

  • Meanwhile, warm the remaining sauce in a small saucepan over medium heat. Serve the cannelloni topped with the sauce.


Equipment: Pasta machine

Nutrition Facts

2 cannelloni & generous 1/2 cup sauce
443 calories; protein 16g; carbohydrates 29.8g; dietary fiber 3g; sugars 6g; fat 28g; saturated fat 15g; cholesterol 134.2mg; vitamin a iu 3000.6IU; vitamin c 26.9mg; folate 141.6mcg; calcium 285.7mg; iron 2.7mg; magnesium 36.2mg; potassium 321.1mg; sodium 749.1mg.

1 1/2 starch, 1 1/2 vegetable, 1 1/2 medium-fat protein, 3 1/2 fat