RECIPE

Spinach Artichoke Cannelloni


Ready in ?  minutes

Serves 4  people

Ingredients

  • 6 sheets of  Lasagna

For the Sauce – make an Alfredo sauce:


  • 1/2 Cup butter 

  • 1 1/2 Cups heavy cream 

  • 2 Teaspoons Garlic Minced

  • 1/2 Teaspoon Italian seasoning 

  • 1/2 Teaspoon salt 

  • 1/4 Teaspoon pepper 

  • 2 Cups parmesan cheese  


For the filling:

  • 6 ounces frozen chopped spinach thawed and drained

  • 7 ounces artichoke hearts chopped

  • 4 ounces cream cheese softened

  • 4 ounces whole milk ricotta cheese

  • 1/8 cup mayonnaise 

  • 1/4 cup freshly grated Parmesan cheese

  • 2 cloves minced garlic

  • 1/4 teaspoon dried basil

  • 1/8 teaspoon salt

  • 1/8 teaspoon black pepper


Topping:

  • ½ cup mozzarella cheese
  • ⅛ cup parmesan cheese


Preparation

  1. Preheat  your oven to 350 F

  2. Prepare your filling

  3. Prepare your sauce

  4. Par boil your lasagna noodles (4 minutes) until they’re pliable. You don’t want to over boil them

  5. Cut each lasagna noodle in half horizontally

  6. Place 3-4 tablespoons on each ½ noodle 

  7. Repeat and set each cannelloni aside

  8. In a 8X8”, pour ½ cup of the sauce

  9. Place your cannelloni side by side in the pan

  10. Pour the rest of the sauce over the cannelloni

  11. Top with a mixture of ½ cup mozzarella and ⅛ cup parmigiano

  12. Cover and bake for 30 minutes

  13. Uncover and continue to bake for 15 minutes 

Tips

  • I use ready to use Molisana lasagna noodles

  • For extra zip, use ½ cream cheese ½ Boursin cheese 

  • Also consider substituting plain greek yogurt for mayonnaise as a healthier choice… but, heck, who are we trying to kid!? This isn’t exactly a low cal recipe ;)

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