Here's what you'll need:
(serves 6 , 3 per person)
1 package of cannelloni (either oven ready or traditional to boil)
1 package of kosher ricotta cheese
3 to 4 cups chopped spinach
1 large onion, diced
2 cups of homemade tomato sauce or 1 jar of pasta sauce
1 1/2 cup shredded mozzarella
1/4 cup Parmesan
1 egg
1 tsp fresh rosemary, chopped
1/4 cup fresh basil, chopped
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 nutmeg
1 tbsp olive oil
salt and pepper to taste
In a pan heated on high, add the oil, then saute the diced onions for a few minutes, add the rosemary, then the chopped spinach, you can even add chopped mushrooms if you want, season with salt and pepper. Make sure all the water comes out of the spinach and mushrooms and set aside. Then in a bowl add one package of ricotta, the cooled veggies, the fresh basil, salt, pepper, 1 egg, a pinch of nutmeg, onion powder and garlic powder. Then to make life easier, put the filling in a large Ziploc bag, you'll use it like a pastry bag to pipe the filling in the shells. If this is too complicated, you can use a small spoon to fill, but it will be messy. Now in a Pyrex, ladle in some sauce and spread it all over, then lay the filled cannelloni side by side, spoon over sauce to cover them (be generous with the sauce). Cover with foil and bake in the oven at 350F for 45 minutes to an hour, then uncover, sprinkle over the grated mozzarella and bake for another 10 minutes until cheese is bubbly. Let it cool a little, top with a little Parmesan and enjoy!
*if you have extra ricotta stuffing, don't waste it, mix it in to the tomato sauce that goes over top, for extra richness and flavour*
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