Instructions

Ricotta Stuffing

Into a bowl, mix together:

• 16 oz. ricotta cheese,
• 2 bunches fresh spinach (stems removed, boiled, squeezed dry, and finely chopped),
• ½ cup Parmesan cheese,
• 2 large eggs (2 yolks, only 1 white),
• 1 tsp. salt, ½ tsp. black pepper, and a little nutmeg (¼ tsp.).

Meat Stuffing

Sauté:

• 1 lb. extra-lean ground beef with ¼ lb. ground pork in a little olive oil.

In a bowl, mix together:

• your sautéed meat from above,
• 1 cup Basic Sauce,
• ½ cup Parmesan cheese,
• 2 large eggs (2 yolks, only 1 white),
• 2-3 tbsp. chopped parsley,
• 1 tsp. salt, ½ tsp. black pepper, ¼-½ tsp. garlic powder, and a little nutmeg (¼ tsp.),
• some breadcrumbs to tighten things up (if need be).

Assembly

Cut 1 lb. fresh pasta sheets into 4-inch squares and boil in salted water like lasagna noodles—until they rise to the top. If using dried, boil until three-quarters cooked, and then cut in half.

With a knife, spread stuffing on pasta (like putting peanut butter on bread). Then roll sheets into tubes.

Sauce the bottom of a baking dish using Basic Sauce with a little cream added, and sprinkle some Parmesan cheese on top. Place cannelloni tightly together on top of sauce (open side down, only one layer, alternating between the two types). Ladle more sauce over top and sprinkle more Parmesan.

Cooking

Bake uncovered at 375°F for 45-60 minutes. They’re ready when the sauce on top boils. Then remove from oven and cover with foil. Let rest on stovetop for 10-15 minutes before serving (the stove keeps them warm).