| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Keith Brunell |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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Fresh pasta Italian cheese filling, see recipe elsewhere 1 lb cleaned and stemmed spinach 1 oz olive oil 1 Tbs garlic, chopped 1/2 finely chopped anchovy 12 oz Alfredo sauce, infused with sun dried tomatoes |
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Instructions:
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Prepare spinach: heat olive oil and toast garlic. Add the anchovy and spinach then lower the heat. Cook for 3-4 minutes and transfer to a sheet tray to cool. Drain excess moisture from cooled spinach and chop roughly into 1/2" pieces. Mix cooled, chopped spinach with 8 oz of Italian cheese filling. Cut the rolled pasta into 4" X 5" sheets. Fill each pasta sheet with 2 oz of the filling and roll into a cylinder with the fold on the bottom. Butter a baking dish that will hold canneloni in one layer. Place canneloni inside and cover with plastic wrap and aluminum foil. Bake for 30 minutes at 400°F in a water bath or until a 165°F internal temperature is reached. Serve 2 canneloni with about 3 oz of Alfredo sauce. Garnish with some fresh basil, and, optionally sun dried tomatoes. |
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Related recipes:
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None |
2001-03-11