One 10-ounce package frozen chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese
1 cup freshly grated Parmesan cheese
1 cup ricotta cheese
2 large eggs, beaten
1 teaspoon dried oregano, crumbled
1 teaspoon dried basil, crumbled
Salt and black pepper to taste
2 cups spaghetti sauce of your choice
1. In a large pot of boiling salted water, cook the shells according to the package directions till just tender and drain.
2. In a large mixing bowl, combine the spinach, 1/2 cup of the mozzarella, the Parmesan, ricotta, eggs, oregano, and basil, season with salt and pepper, and mix till well blended.
3. Preheat the oven to 350 degrees.
4. butter a 2-quart casserole and spoon half the spaghetti sauce over the bottom. Fill each past shell with 2 tablespoons of the spinach-and-cheese mixture and arrange the shells over the sauce. Spoon the remaining sauce over the shells, sprinkle the remaining 1/2 cup mozzarella evenly over the top, and bake till bubbly and lightly brown, about 30 minutes.
6 servings
Couldn't find cannelloni at Food Lion, so I used manicotti. I used my homemade tomato sauce, and the cheese I had on hand, which was Monterrey instead of Mozzarella. Indeed, I think the cookbook approaches everything with an unlimited budget, so I used bagged Parmesan as well. The result is to die for!
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