Cannelloni with Spinach Ricotta and Sun-dried Tomato Pesto : Date Added: 13 Nov 2009
Listed in: Pasta

2 cups fresh spinach, chopped
1 tbsp olive oil
1/2 lb. white mushrooms, finely chopped
1 tbsp roasted garlic store bought or home made (see note)
2 cups ricotta cheese
2 x eggs
2 x egg yolks
1/2 cup Parmesan cheese, grated
1 tsp fresh nutmeg, grated
1 tbsp fresh chopped basil
1 tbsp fresh chopped oregano
1 cup fresh chopped tomato
1 cup sun-dried tomato pesto, store-made
12 x Cannelloni shells

Preheat oven to 350F In a medium sized bowl, mix together ricotta, roasted garlic eggs, fresh nutmeg, tomatoes, basil, oregano, spinach and finely chopped mushrooms.

Season to taste with salt and pepper. Reserve. In a large pot of boiling salted water cook the pasta for 3 minutes. The pasta should still be firm but more pliable to work with. Remove the pasta from the water and refresh in cold water.

Drizzle with one tbsp of the oil. Stuff the cooled cannelloni shells with the cheese mixture firmly.

Place in an oven proof casserole dish. Drizzle the tomato pesto evenly over the pasta. Sprinkle with the cheese and place in the preheated oven.

Cook for approximately 25 –30 minutes. Until the cheese is golden brown and pasta is fully cooked. Remove

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