Artichoke Spinach Cannelloni With Roasted Red Pepper Sauce


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Cnalspchst - Recipes
1.00 LBS
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.
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.