Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce
Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce
Ingredients
Cannelloni:
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12 fresh lasagna sheets (about 3″ by 8″)
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10 ounces frozen spinach, squeeze all the liquid out
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14 ounces cooked artichoke hearts, chopped
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1 small white onion, chopped
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1 teaspoon nutmeg
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1/2 cup ricotta cheese
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1/2 cup cream cheese, room temperature
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1/2 cup freshly grated parmigiano reggiano cheese
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Handful fresh parsley, chopped
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Sea salt and black pepper to taste
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1 cup fresh parmesan cheese, grated (garnish)
Directions
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Combine artichoke, spinach, parmigiano reggiano cheese, ricotta cheese, cream cheese, parsley, and nutmeg.
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Season with sea salt and black pepper to taste.
Ingredients
Sauce:
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3 large roasted red pepper
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3 garlic, cloves
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1 small white onion, chopped into large chunks
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1/4 cup olive oil
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Sea salt and black pepper
Directions
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Blend all until smooth.
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Season with salt and black pepper.
Assembly Directions
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Spread 1/3 cup of spinach artichoke mixture along center of each piece. Roll up to enclose filling. Repeat with remaining ingredients.
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Preheat oven to 350 F.
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On a large baking dish, arrange Cannelloni in a single layer. Spread roasted red pepper sauce generously to cover the top. Sprinkle with freshly grated parmesan cheese. Bake for 40 minutes to 50 minutes or until golden brown.