Last Updated on November 20, 2024 by Arif Chowdhury
Look, I get it. You’re probably thinking, “Great, another healthy pasta recipe that’ll taste like cardboard.” But hang on – this isn’t your typical “diet food” situation.
As someone who’s battled the eternal struggle between loving pasta and keeping those jeans fitting just right, I stumbled upon this game-changing tuna and ricotta cannelloni recipe that’s honestly too good to keep to myself.
Fun fact: Did you know that canned tuna contains about 25-30g of protein per 100g serving? That’s more protein than chicken breast! Now we’re talking, right?
Why This Recipe Will Rock Your World
Let’s cut to the chase – this isn’t just another boring healthy recipe. This cannelloni manages to be both indulgent and waistline-friendly, which, let’s be honest, sounds about as likely as finding a unicorn in your backyard. But trust me, it works.
According to recent nutrition studies, people who include fish in their diet at least twice a week are 17% more likely to maintain their weight loss goals compared to those who don’t. Pretty neat, huh?
The Secret Behind This Skinny Version
The magic lies in smart swaps and portion control. We’re using:
- Part-skim ricotta instead of full-fat (saves you about 100 calories per serving)
- Loads of spinach (because vegetables are basically free calories, am I right?)
- Lean tuna (the superhero of protein-packed ingredients)
- A moderate amount of cheese (because life without cheese isn’t worth living)
Ingredients That’ll Make Magic Happen
For the Filling:
- 2 cans (5oz each) chunk light tuna in water, drained
- 15 oz part-skim ricotta cheese
- 2 cups fresh spinach, chopped and wilted
- 2 cloves garlic, minced
- 1 large egg
- 1/4 cup grated Parmesan cheese
- Zest of 1 lemon
- 1 tsp dried basil
- 1/2 tsp black pepper
- Salt to taste
For Assembly:
- 12 whole wheat cannelloni tubes
- 2 cups low-sodium marinara sauce
- 1 cup part-skim mozzarella cheese
- Fresh basil leaves for garnish
Let’s Get Cooking (The Fun Part!)
- Preheat your oven to 375°F (190°C). Time to get this party started!
- Prepare the Filling:
- In a large bowl, break up the tuna into small flakes
- Mix in ricotta, wilted spinach, garlic, egg, Parmesan, lemon zest, and seasonings
- Give it a good stir until everything’s combined (and try not to eat it straight from the bowl)
- The Assembly Line:
- Spread 1/2 cup marinara sauce in the bottom of a 9×13 baking dish
- Here comes the fun part: stuff each cannelloni tube with the filling mixture (pro tip: use a piping bag or zip-lock bag with the corner cut off)
- Arrange tubes in the baking dish like little soldiers
- The Grand Finale:
- Pour remaining marinara sauce over the tubes
- Sprinkle with mozzarella (go on, be generous)
- Cover with foil and bake for 25 minutes
- Remove foil and bake another 10-15 minutes until cheese is golden and bubbly
Nutritional Info per Serving (serves 6):
- Calories: 380
- Protein: 32g
- Carbs: 35g
- Fat: 14g
Tips from Someone Who’s Made All the Mistakes
- Don’t oversoak the cannelloni tubes – nobody likes mushy pasta
- If the filling seems too wet, add a tablespoon of breadcrumbs
- Make extra and freeze it (future you will thank present you)
Make It Your Own
Feel like mixing things up? Try these variations:
- Add chopped sun-dried tomatoes to the filling
- Swap spinach for kale or Swiss chard
- Use different herbs (oregano and thyme work great)
The “Why Didn’t I Try This Sooner?” Conclusion
Here’s the deal – this tuna and ricotta cannelloni isn’t just another healthy recipe you’ll try once and forget about. It’s the kind of dish that’ll make you wonder why you ever thought healthy eating had to be boring.
Plus, it’s perfect for meal prep, and let’s be real – anything that makes weeknight dinners easier is worth its weight in gold.
And hey, if anyone gives you weird looks for putting tuna in cannelloni, just remind them that being creative with classics is how all the best recipes were born. Now go forth and stuff those pasta tubes!