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Artichoke-Spinach Canneloni with Roasted Red Pepper Sauce

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Rate this recipe 4.5/5 (26 Votes)

Ingredients

  • 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
  • Salt and black pepper
  • Preheat oven to 400 F.
  • 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.

Details

Preparation

Step 1

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 30 minutes to 50 minutes or until golden brown.

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