While looking for inspiration for dinners, I came across this pin.
Artichoke Spinach Cannelloni with Roasted Red Pepper Sauce.
It looked pretty easy to make so I opted to give it a try, with a few modifications, so all the ingredients were to my liking! I skipped the sauce entirely, using a favorite jarred red pepper/garlic pasta sauce from Meijer.
Ingredients:
12 fresh lasagna sheets (about 3" by 8")
10 ounces frozen spinach, squeeze all the liquid out
14 ounces cooked artichoke hearts, chopped
1/2 cup ricotta cheese
1/2 cup cream cheese, room temperature
1/2 cup freshly grated parmigiano reggiano cheese
1/2 cup freshly grated parmigiano reggiano cheese
Sea salt, garlic powder, and black pepper to taste
1 cup fresh parmesan cheese
1 cup shredded mozzarella cheese
Start boiling your Lasagna noodles, since they take a little time
Combine artichoke, spinach, parmigiano reggiano cheese, ricotta cheese, and
cream cheese. Season with sea salt, garlic powder and black pepper
to taste.
I then put some of my sauce in the bottom of my casserole dish to help with sticking.
Spread spinach artichoke mixture along center of each lasagna piece.
Roll up to enclose filling.
Repeat with remaining ingredients.
Cover with remaining sauce, and cheese.
Bake at 350 for about 40-50 minutes, or until cheese is golden brown.
Enjoy!!
