Submitted by : Mia’s Domain

Ingredients for Cannelloni:

12 fresh lasagna sheets (about 3″ by 8″)
10 ounces frozen spinach, squeeze all the liquid out
14 ounces fresh artichoke hearts, cooked cut in wedges
1 teaspoon nutmeg
1/2 cup fresh cream
1 cup fresh parmesan cheese
2 tablespoons cream cheese
Salt and black pepper
2 tablespoons extra virgin olive oil
1/2 cup fresh parmesan cheese, grated (garnish)

Method :

  • Heat extra virgin olive oil in a pan. Toss artichoke and spinach until spinach wilts (about 3 to 5 seconds).
  • Add cream and cream cheese. Bring to a simmer, stirring occasionally until sauce thickens and cream cheese melted.
  • Season with salt and black pepper to your preference. Blend until smooth and thick. Add parmesan cheese. Mix to combine. Set aside to cool.

Ingredients for Sauce:

3 large red pepper
3 garlic, cloves
1 small red onion, chopped into large chunks
Salt and black pepper

Method :

  • Preheat oven to 400 F.
  • In a large roasting sheet, arrange vegetables and drizzle generously with extra virgin olive oil. Season with salt and black pepper. Roast for 30 minutes or until vegetables are soft.
  • Remove from the oven, add to a large bowl with one cup of fresh cream. Blend until smooth. Add extra cream if you prefer a thinner consistency. 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.
  • Preheat oven to 375 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 parmesancheese. Bake for 30 minutes or until golden brown.
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