Description
A vegetarian dish that will please even your meat eaters
Ingredients
Scale
- 1 package of cannelloni
- 16 oz of ricotta
- 1 egg
- 1/2 cup of shredded parmesan
- assorted fresh Italian herbs
- 1/2 cup of cooked, chopped spinach
- 2 cups of mozzarella
- 1 jar of marinara sauce
- salt and pepper
Instructions
- Start by preheating the oven to 400 degrees.
- Then boil the pasta til al dente (remember it will cook more in the oven).
- In a large bowl mix together all of the other ingredients except the red sauce and half of the mozzarella cheese. (Note: I used fresh chopped basil and flat leaf parsley, but oregano would also be nice.)
- Once the pasta is done drain it and set it aside to cool.
- Then lightly sauce a large baking dish.
- Fill up the tubes with the ricotta mixture with either a pastry bag or a long iced tea spoon.
- Line them up in the baking dish.
- Cover the tubes with sauce and the rest of the cheese.
- Bake covered with aluminum foil for 20 minutes.
- Remove the cover and bake for 5 more minutes until the cheese bubbles.
- Prep Time: 30 mins
- Cook Time: 30 mins