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Recipes // Main Dish Pasta // Italian Spinach And Ricotta Cannelloni

Italian Spinach And Ricotta Cannelloni

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By John Bongiovi

Ingredients:

  • 2 lbs ricotta cheese
  • 1 cup baby Portabella mushrooms chopped
  • 2 garlic cloves chopped
  • 3 egg white fluff
  • 1 cup Parmesan
  • 1 1/2 teaspoon thyme
  • 1 1/2 teaspoon oregano
  • 10oz of frozen spinach, thawed and squeezed dry
  • 1 Tablespoon chopped fresh basils
  • Salt
  • Freshly ground Black Pepper
  • 12 oven ready lasagna sheets
  • 2 Jars Bongiovi Brand Marinara
  • Mozzarella

Directions:

  1. In a medium pan add 1 teaspoon of olive oil over medium heat. Saute Mushrooms till soft about 5 to 7 minutes. Add your garlic, thyme, and oregano cooking additional 2 minutes. Once cooked, remove from heat and put aside to cool.
  2. Beat the egg whites in a large bowl, using an electric mixer or by hand, until they form medium peaks.
  3. In mixing bowl add 2 lbs of Ricotta cheese, 1 cup Parmesans and 10oz of spinach. Stir ingredients together.
  4. Lastly gently fold whipped white egg fluff into Ricotta mixture.
  5. Combine all ingredients in mixing bowl and mix together.
  6. Take each lasagna sheet adding 2 tablespoons of spread mixture to one end of each. Roll sheets with spread into a tube.
  7. Take a 13x9 backing dish and spray for 2 seconds with cooking spray.
  8. Put a thin coat of Marinara sauce on bottom of dish.
  9. Place the rolls on top, seam-side down.
  10. Gently spoon remaining sauce over the cannelloni, sprinkle with remaining Parmigiano, and cover the pan with aluminum foil.
  11. Place in oven and bake until egg- whites are cooked and the cheese mixture is hot in the middle.
  12. About 6 to 8 minutes.
  13. Remove foil and add sliced or shredded mozzarella to the top and place back in over till cheese is melted.
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