Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce





Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce

Original Recipe: http://www.miasdomain.com/2011/08/artichoke-spinach-cannelloni-with.html

Cannelloni:


  • 12 fresh lasagna sheets (about 3" by 8")

  • 10 ounces frozen spinach, squeeze all the liquid out

  • 14 ounces cooked artichoke hearts, chopped

  • 1 small white onion, chopped

  • 1 teaspoon nutmeg

  • 1/2 cup ricotta cheese

  • 1/2 cup cream cheese, room temperature

  • 1/2 cup freshly grated parmigiano reggiano cheese

  • Handful fresh parsley, chopped

  • Sea salt and black pepper to taste

  • 1 cup fresh parmesan cheese, grated (garnish)



  1. Combine artichoke, spinach, parmigiano reggiano cheese, ricotta cheese, cream cheese, parsley, and nutmeg. Season with sea salt and black pepper to taste.



Sauce:


  • 3 large roasted red pepper

  • 3 garlic, cloves

  • 1 small white onion, chopped into large chunks

  • 1/4 cup olive oil

  • Salt and black pepper



  1. Preheat oven to 400 F.

  2. Blend until smooth. Season with salt and black pepper.

  3. Spread 1/3 cup of spinach artichoke mixture along center of each piece. Roll up to enclose filling. Repeat with remaining ingredients.



Preheat oven to 350 F.
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 30 minutes to 50 minutes or until golden brown.