Spinach Cannelloni with Fontina

Name: Spinach Cannelloni with Fontina
Yield: 6 servings
Ingredients: 12 dried cannelloni or manicotti shells; 1 medium bulb fennel, cored and finely chopped (1 cup); 3 cloves garlic, minced; 1 tablespoon olive oil; 1 6 ounce package baby spinach (about 6 cups); 1 15 ounce carton ricotta cheese; 1 egg, lightly beaten; 2/3 cup finely shredded Parmesan cheese; 1/2 teaspoon dried Italian seasoning, crushed; 1/2 teaspoon finely shredded lemon peel; 2 cups marinara pasta sauce; 1 10 ounce container refrigerated Alfredo pasta sauce; 4 ounces fontina cheese, shredded (1 cup)

Spinach Cannelloni with Fontina was pinched from <a href="http://www.bhg.com/recipe/spinach-cannelloni-with-fontina/" target="_blank">www.bhg.com.</a>

INGREDIENTS

•

12 dried cannelloni or manicotti shells

•

1 medium bulb fennel, cored and finely chopped (1 cup)

•

3 cloves garlic, minced

•

1 tablespoon olive oil

•

1 6 ounce package baby spinach (about 6 cups)

•

1 15 ounce carton ricotta cheese

•

1 egg, lightly beaten

•

2/3 cup finely shredded Parmesan cheese

•

1/2 teaspoon dried Italian seasoning, crushed

•

1/2 teaspoon finely shredded lemon peel

•

2 cups marinara pasta sauce

•

1 10 ounce container refrigerated Alfredo pasta sauce

•

4 ounces fontina cheese, shredded (1 cup)

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes