Categories: Pasta

Ingredients

• 16 flat lasagna sheets
• 2 cups ricotta
• 2 cups grated Pecorino Romano, divided
• 1 cup shredded mozzarella
• 1 pkg. frozen chopped spinach, thawed and squeezed dry
• 1 bunch fresh parsley, stems discarded, leaves chopped
• 2 tbsp. olive oil
• 1 tbsp. grated fresh garlic
• 1/2 tsp grated nutmeg
• Salt, black pepper and red pepper flakes to taste
• 1 recipe Balsamella (see recipe)
• 1 recipe Roasted Tomato Sauce, divided (see recipe)

Directions

1. Preheat oven to 400.

2. Parboil lasagna sheets in a pot of boiling salted water, 4 sheets at a time, 2-3 minutes per batch; stack in a single layer between sheets of foil coated with nonstick spray.

3. Combine ricotta, 1 cup Pecorino, mozzarella, spinach, parsley, oil, garlic and nutmeg for the filling; season with salt, black pepper and pepper flakes.

4. To assemble cannelloni, coat the bottom of a 3-quart baking dish with Balsamella. Fill each lasagna sheet with scant 1/4 cup filling and gently roll. Arrange cannelloni, seam sides down, in dish; spread 3 cups tomato sauce over the top, then sprinkle with remaining 1 cup Pecorino. Bake cannelloni 30 minutes; serve with remaining sauce on the side.

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