Four Cheese Cannelloni

Recipe by sharflan
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For Vegetarian please read step 8 and omit the turkey.
  • Preheated oven @ 350F or can be microwaved.
  • Oven/microwave proof dish.
  • Have the cannelloni cooked and well drained, ready for the filling.
  • *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
  • Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
  • In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
  • Add the oregano, chopped onion and cooked ground turkey.
  • ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
  • With a spatula, fold in the motzarella and parmesean cheeses.
  • Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
  • To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
  • Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
  • To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.
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