Pasta

Cannelloni
(Serves 4-6)

  • 3 egg whites, lightly beaten
  • 1 cup ricotta cheese
  • 1 cup hot Capicolla ham, chopped
  • ½ c. Parmesan cheese
  • 10 oz. pkg. frozen chopped spinach, drained
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • ½ cup finely chopped fresh parsley
  • 1 tsp dried basil or ¼ cup fresh basil, chopped
  • Salt and freshly ground pepper, to taste
  • 28 oz. can tomato sauce
  • 24 oven-ready cannelloni
  1. Preheat oven to 350F.
  2. Beat egg whites. Combine with ricotta, ham, ¼ c. Parmesan, spinach, onions, garlic, parsley, basil, salt and pepper. Set aside.
  3. Spread half of the tomato sauce on the bottom of a 9x13" pan. Set aside.
  4. Stuff cannelloni with ricotta filling until fairly full. Arrange the rolls in a single layer over the tomato sauce in the pan. Top the cannelloni with remaining tomato sauce and sprinkle with remaining ¼ cup Parmesan cheese.
  5. Bake for 25-30 minutes at 350F.