cannelloni

Cannelloni ~ my mom’s recipe!

Tomato Sauce

2 large canned of crushed tomatoes

3 cups V8juice

1/2-cup pesto

Just a bit of each - salt, pepper, oregano & sugar

- whisk together, taste, adjust seasonings and set aside

White Béchamel Sauce

4 cups Sour Cream

3/4-cup Shredded Parmesan

a little bit of salt & Pepper

Whisk together then loosen with a little water so you can easily spoon over cannelloni

Topping

Olive oil

More grated Parmesan

Mozzarella (pieces or shredded)

Filling

2 large boxes or 1 giant bag of spinach

400g (2 containers) Ricotta cheese

4 Garlic cloves,

1/2 red onion

1/2 tsp oregano, marjoram, & nutmeg

Oven ready cannelloni pasta

In very large Pan sauté together:

2 knobs butter, olive oil

4 finely sliced garlic cloves

1/2 red onion finely chopped

fresh oregano, marjoram & nutmeg

Once sautéed, add as much spinach as will fit in pan, keep turning it over (and mixing with herb mixture), as it wilts add more spinach until all of the spinach has wilted. Some of the moisture should cook out of the spinach.

Remove from heat and cool spinach.

Once cool, chop spinach with hand blender

Fold ricotta cheese into spinach.

Preparation

-Pour some tomato sauce into bottom of a baking pan/dish

-Pipe Cannelloni - filling tubes. Lay each tube over/in the tomato sauce. Drizzle with more tomato sauce and cover with foil.

-Bake at 350 until bubbly and pasta is just cooked (25 -30 min)

-Remove foil

-Spoon over white béchamel sauce, drizzle with olive oil and top with shredded (or pieces) of mozzarella and a little more Parmesan.

-Return to oven and bake until all is just bubbly (another 10 min) don’t overcook.