Cannelloni Fiorentina

Miraklegirl's Note:

Adapted from a recipe on the back of a pasta box. I made this tonight for dinner and it was really excellant- just like from a restaurant!

• Total Time: 1 hrs 5 mins
• Prep Time: 20 mins
• Cook Time: 45 mins

Ingredients:

Servings: 6

• 475 g ricotta cheese
• 150 g frozen chopped spinach , thawed and well drained (about half a package)
• 1 egg
• 1 cup parmesan cheese
• 1 teaspoon dried basil or 1 teaspoon thyme
• ½ teaspoon salt
• ¼ teaspoon pepper
• 20 oven ready cannelloni tubes
• 1 (680 ml) can pasta sauce

Directions:

1. Combine ricotta, spinach, egg, 1/2 the parmesan and seasonings; mix well.
2. Fill cannelloni tubes with this mixture.
3. Spread 1/2 the pasta sauce in a baking pan and arrange stuffed cannelloni in single layer over it Cover the cannelloni with the remaining sauce, making sure to cover all pasta Sprinkle with remaining parmesan.
4. Cover with foil and bake at 350 for about 45 minutes.

Reviews

[Zaarman]

The best cannelloni I have ever eaten.

[dale!]

Absolutely fantastic cannelloni! My only suggestion would be to double the recipe, I would serve about 5 or 6 cannelloni per person, they are so delicious. Rich, creamy and cheesy!

[Burned Toast]

I loved this recipe. We had so much fun making this. My husband broke out his 20-year-old Super Shooter, and I used that to fill the tubes! I was careful as well to not stir the tubes that often as they cooked, and only a couple split open. Note that in America, these are called manicotti, not canneloni, in the grocery store (we bought Barilla manicotto tubes). They also came in a package of 14, not 20, and that amount left us with 1 unused tube. So plan on having 13 filled tubes. The final observation I would make is they do not include the carbs of the pasta. If you add those in, you get exactly 50g of carbs in 3 tubes (although I suppose this varies by pasta sauce used). So be cautious, and if you need to, just eat 2 tubes. With a side salad, you will be filled up.