Spinach, Goat Cheese and Roasted Pepper Cannelloni

"East + West in cannelloni" by Jim Romanoff, AP. Look for fresh egg-roll wrappers in the produce section (often near the tofu) of most supermarkets, or buy them at Asian specialty markets. Recipe published in the Winston-Salem Journal: May 4, 2011.

Yield: 5 servings
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  • 3 cup(s) jarred marinara sauce, divided
  • 1 1/2 cup(s) part-skim ricotta cheese
  • 1 4-ounce package(s) soft goat cheese
  • 2 tablespoon(s) chopped fresh flat-leaf parsley
  • 2 tablespoon(s) chopped fresh basil
  • 1 tablespoon(s) cornstarch
  • Salt and ground black pepper, to taste
  • 10 6-inch egg-roll wrappers
  • 1 1/2 cup(s) baby spinach
  • 1 12-ounce jar(s) roasted red peppers, drained and cut into 1/2-inch-wide strips
  • 10 small cremini mushrooms, thinly sliced
  • 1/2 cup(s) grated Parmesan cheese


  1. 1. Heat the oven to 375 degrees.
  2. 2. Spread ½ cup marinara sauce over the bottom of a 9-by-13-inch baking dish.
  3. 3. In a medium bowl, combine the ricotta, goat cheese, parsley, basil and cornstarch. Mix with a fork until well combined. Season with salt and pepper.
  4. 4. Lay an egg-roll wrapper on a dry surface. In a strip along one edge, spoon about ¼ cup of the cheese mixture. Top with a bit of spinach, roasted peppers and mushrooms. Roll the wrapper into a tube around the fillings, moistening the edge with water and pressing it firmly to seal. Transfer to the prepared baking dish. Repeat with the remaining wrappers and filling.
  5. 5. Pour the remaining marinara over the cannelloni, completely covering them. Bake for 30 minutes. Sprinkle with Parmesan, then bake for 5 to 10 minutes longer.
February 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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