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Healthy Crab, Ricotta, and Basil Stuffed Cannelloni – Weight Watchers Friendly

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Ingredients

Adjust Servings:

	500 g fresh crabmeat (or 3 x 170g cans, drained)
	2 green shallots, trimmed, thinly sliced
	100 g fresh low-fat ricotta cheese
	1/2 teaspoon ground nutmeg
	1 tablespoon finely chopped fresh basil leaf
	1 egg, lightly beaten
	12 cannelloni tubes
	2 cups of bought pasta sauce
	3/4 cup grated low fat mozzarella

Nutritional information

227.2

Calories

49 g

Calories From Fat

5.5 g

Total Fat

1 g

Saturated Fat

126.6 mg

Cholesterol

988.8 mg

Sodium

16.9 g

Carbs

0.6 g

Dietary Fiber

11.3 g

Sugars

26.1 g

Protein

201g

Serving Size

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Healthy Crab, Ricotta, and Basil Stuffed Cannelloni – Weight Watchers Friendly

Name: Healthy Crab, Ricotta, and Basil Stuffed Cannelloni – Weight Watchers Friendly
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4-6
Cuisine: American
Ingredients: : 500; : 2; : 100; : 1/2; : 1; : 1; : 12; : 2; : 3/4

Features:

Cuisine:

American

This was really bland and a tad too fishy for me. We even bought some "premium" pasta sauce. In hindsight I would have used imitation crab as I don't like the fishy smell/taste of canned crab. I also would have put some salt and garlic in the recipe. The low fat ricotta just needed some help in the flavor department. Additionally, the recipe doesn't indicate to cook the cannelloni! This is something I think should be added in for folks who are new to cooking or don't have a lot of experience. Otherwise you'll have to add a lot more liquid and up the cooking time. I think I will try again but make my own tweaks.

65 min
Serves 4
Easy

Ingredients

Directions

Weight Watchers Crab, Ricotta & Basil Cannelloni, I love this recipe Only 5 WW points It is low in fat and tastes great Chicken can be used instead of crab but will be slightly bland and will need to be minced If you wish to do this add in some sage or garlic , This was really bland and a tad too fishy for me We even bought some premium pasta sauce In hindsight I would have used imitation crab as I don’t like the fishy smell/taste of canned crab I also would have put some salt and garlic in the recipe The low fat ricotta just needed some help in the flavor department Additionally, the recipe doesn’t indicate to cook the cannelloni! This is something I think should be added in for folks who are new to cooking or don’t have a lot of experience Otherwise you’ll have to add a lot more liquid and up the cooking time I think I will try again but make my own tweaks , Turned out a bit too sweet for our tastes I think next time I’ll add a bunch of garlic and maybe garnish with a lemon

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Steps

1 Done	Preheat Oven to 180c
2 Done	Combine Crab, Shallots, Ricotta, Nutmeg, Basil and Egg in a Bowl. Season With Salt and Pepper.
3 Done	Use a Teaspoon to Spoon Filling Into the Cannelloni Shells. Pour 1/2 Cup Pasta Sauce Over the Base of a 1.5l (6 Cup) Capacity Oven Proof Ceramic Dish. Arrange Cannelloni on Top.
4 Done	Pour Over the Remaining Pasta Sauce and Sprinkle With Mozzarella. Cover With Foil and Bake For 20 Minutes. Remove Foil. Bake For a Further 10 Minutes or Until Pasta Is Tender and Cheese Is Golden. Serve.