Subscribe Today
Give a Gift
Customer Service

Phoenix Home and Garden
Subscribe Today!
For the HomeFor the GardenFood & EntertainingResourcesArticle Archive
Food & Entertaining


Author: Chef Allan Schanbacher
Issue: February, 2008, Page 293
Serves 4 to 6

2 (8- to 10-ounce) packages fresh pasta sheets, cut into 4" by 4" squares and placed under a damp cloth, so they do not dry out
15 ounces ricotta cheese
1 pound chopped frozen spinach, thawed and drained
1 cup mascarpone cheese
1 large egg, beaten lightly
1 cup grated Parmigiano-Reggiano cheese
Kosher salt, to taste
Freshly ground black pepper, to taste
1 (24-ounce) jar marinara sauce
1 (15-ounce) jar Alfredo sauce

Photo By Werner Segarra
1. Preheat oven to 375 degrees.
2.Place the ricotta, spinach, mascarpone, egg and Parmigiano-Reggiano cheese in a bowl. Season to taste and mix well. Set aside.
3. Cover the bottom of a baking dish measuring 9" by 11" with tomato sauce, and set aside.
4. Assembling one cannelloni at a time, lay a pasta sheet on a flat surface. Place 3 to 4 tablespoons ricotta filling in the middle of the sheet, creating a horizontal line across sheet. Fold over the bottom part and continue to roll into a tube. Repeat until no pasta squares or filling remain. Lay filled tubes in a row in tomato sauce.
5. Cover tubes evenly with Alfredo sauce. Bake in oven 45 to 50 minutes, or until lightly browned on the edges and bubbling.

Subscribe Today!