Cannelloni Florentine

By rdgplus3

Ingredients

• 1 pkg frozen spinach
• 3 cups Ricotta cheese
• 1 cup grated mozzarella
• 1/2 cups + 2 tbsp freshly grated Parmesan
• 2 eggs, beaten
• pinch nutmeg
• pinch freshly ground pepper
• 3 1/2 cups pasta sauce (store bought or homemade)
• 1/2 tsp dried basil
• 1/2 cup tomato juice
• 200 grams oven ready Cannelloni

Preparation

Step 1

Thaw spinach and squeeze out excess water. Chop. In a bowl, add the spinach, ricotta, mozzarella, ½ cup Parmesan, eggs, nutmeg and pepper. Mix well. Set aside. Combine pasta sauce, basil and tomato juice. Spread 1 ½ cups of sauce along the bottom of a 13”x9” dish. Stuff “oven-ready” Cannelloni with spinach mixture. (If not using “oven-ready” type, cook Cannelloni until just tender, cool and then stuff.) Arrange in single layer in prepared pan. Cover with remaining sauce and sprinkle with 2 Tbsp Parmesan. Cover with foil and bake @ 300oF for 45 minutes. Remove from oven and let stand 10 minutes before serving. Makes 8 servings.