Spinach Artichoke Cannelloni

I had a couple of packages of frozen artichoke hearts in my freezer, purchased at a discount, and some ricotta in my fridge. I also had some Nasoya eggroll wraps leftover from homemade Chinese night, and I was trying to decide what to do with them, when it struck me. Cannelloni! But what did I want to put in them? I did a mental inventory of the fridge and freezer, and thought of the artichokes. But I got those to make spinach artichoke dip. So what if I did both?

The spinach artichoke dip I make comes from Alton Brown’s recipe, and it’s a little spicy but that heat is actually the perfect blade to cut through all the richness of the filling and the alfredo sauce (from a jar, because I worked that day and I was almost over cooking and didn’t want to push the limit.)

spinartcanneloni

 

Spinach Artichoke Canneloni

  • 12 Nasoya eggroll wraps (or squares of fresh pasta)
  • 16 oz. ricotta cheese
  • 1 c. sour cream
  • 8 oz. cream cheese
  • 1 package frozen spinach, thawed and drained
  • 1 package frozen artichoke hearts, thawed and drained
  • 2 tsp. garlic powder
  • 1 tsp. red pepper flakes
  • 1/2 c. parmesan cheese
  • 1 jar alfredo sauce
  • 1 bag shredded Italian blend cheese

Preheat oven to 350ºF. In a large bowl, combine all ingredients except sauce, shredded Italian blend and wraps or pasta. Spoon onto wraps, roll up, and place in a greased baking dish. Pour sauce over rolled cannelloni, then top with shredded cheese. Bake 35 minutes, or until cheese begins to brown.

Fia Marquis

Fia Marquis is a home cook who enjoys gardening, creating recipes, collecting vintage Pyrex, cooking for herself and her husband, and trying to keep up with their toddler and three cats.

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