Baked Ricotta-Stuffed “Cannelloni”

Make ricotta-stuffed cannelloni the traditional way and sure enough you’ll be looking like a stuffed cannelloni yourself in no time. Fortunately, once again, we recipe-rehabed this dish to create something truly epic. Insanely delicious, this savory, high-fiber, low-carb “pasta” dish is sure to satisfy–your tastebuds, and your waistline. Enjoy!

INGREDIENTS (serves 6):


  • 1 small yellow onion
  • 1 1/2 tsp minced garlic
  • 3 cups fresh baby spinach
  • 1 1/2 cups part skim ricotta cheese
  • 2 egg whites
  • 1/3 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 1 Tbsp Italian seasoning
  • 1 tsp garlic powder
  • 1/4 tsp nutmeg
  • Salt and pepper, to taste


  • 8 egg whites
  • 1 cup (4 scoops) Unflavored 20/20 Fiber/Protein Powder
  • 2 tsp coconut oil
  • 1/2 cup unsweetened almond milk
  • 1 Tbsp Italian seasoning
  • 1 Tbsp garlic powder


  • 2 cups marinara sauce
  • 1/4 cup mozzarella (to top)
  • 1/4 cup Parmesan (to top)
  • Fresh basil


  1. Preheat oven to 350ºF .
  2. Coat a small pan with nonstick cooking spray and place over medium head. Add onion and garlic and sauté until soft (about 5 minutes).
  3. Add the baby spinach and cook until spinach wilts down completely. Remove from heat. 
  4. Place the sautéed veggies in a medium bowl and add the ricotta, egg whites, mozzarella and parmesan cheeses, Italian seasoning, garlic powder, nutmeg, salt, and pepper. Mix to combine and set aside.
  5. Create your crepe batter by whisking together all ingredients in a mixing bowl. Whisk until well combined. 
  6. Make crepes by coating a 12-inch nonstick skillet with nonstick cooking spray and placing over medium heat. Add 1/4 cup of crepe batter to pan and swirl to cover the bottom of the skillet. Cook until golden brown (3-4 minutes) and flip with a large spatula. Cook for another minute and remove from pan. Continue this process to make 6 crepes. Set aside.
  7. Take a 10×15 baking dish and pour 1 cup of marinara sauce along bottom. 
  8. Assemble “cannellonis” by taking each crepe and spreading 1/4 cup of the ricotta mixture in a line, lengthwise, and then rolling up. Place each cannelloni in a row atop the marinara sauce in the prepared baking dish. 
  9. Top with remaining sauce and cheese and place in oven to bake for 30 minutes, or until cheese is completely melted. Optionally, you can broil for 3 minutes to get the top crispy and golden brown.
  10. Remove from oven and top with fresh basil to serve. 


Serves 6

  • FOR JOURNALING ON THE F-FACTOR DIET: 12g carbohydrate, 7g fiber  – This is a Step 1 Approved Recipe
  • ACTUAL NUTRITIONAL CONTENT PER SERVING: 308 calories, 25g protein, 18g carb, 7g fiber, 11g net carb, 4g sugar, 17g fat, 7g sat fat, 626mg sodium 

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