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)
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
Sea salt and black pepper
Blend until smooth. Season with salt and black pepper.
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 40 minutes to 50 minutes or until golden brown.
