Lean Cuisine cannelloni baked in store-bought marinara is a shortcut dinner that needs only garlic, olive oil, and a salad to feel like you cooked. Twenty-five minutes from shelf to table.

Serves 2. 25 minutes, 5 at the stove.

About 390 calories a serving, 17 g protein, 35 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 375°F [190°C]. Warm 2 tablespoons olive oil in a small pan over medium heat, add three minced garlic cloves, and cook until fragrant, about one minute.
2. Spread one third of the 24 ounces marinara sauce in a baking dish just large enough for four cannelloni. Pour the warm garlic oil into the marinara and stir well.
3. Arrange the four cannelloni seam-side up in the sauce, pour the remaining marinara over them, and cover the dish with foil. Bake until the sauce bubbles at the edges, about 18 to 20 minutes.19 min
4. Uncover, top with 2 ounces grated fresh parmesan, and bake uncovered until the cheese melts, about two minutes more. Season with salt and pepper to taste.2 min

Note Swap the marinara for pesto if you prefer. Leftovers keep, covered, in the fridge for two days and reheat well. Serve with a bitter green salad dressed in lemon and oil, or stretch the dish by adding a simple arugula salad on the side.