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.)
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.