Cannelloni italian enchiladas

Cannelloni (Italian Enchiladas)

Yield: 6 1” diameter x 6” long

Ingredients:

• Pasta Sheets, 1 batch rolled into a single sheet and cut into 6” squares.
• Filling, one of the following:
  • ½ lb of cooked, drained, and seasoned ground meat mixed with sauteed carrots, onions, garlic, & bell peppers.
  • ½ batch of Spinach Ricotta Filling
• ½ batch Marinara/Arrabiata Sauce
• 8 oz Italian shredded cheese blend (Mozzarella, Provolone, Parmesan, Asiago, Fontina, Romano, etc)

Directions:

• Preheat the oven to 350°F.
• Put a light layer of the sauce in the bottom of a 9x13 baking dish.
• Lay a pasta square on your work surface.
• Put a line of the filling in the middle of the square from top to bottom.
  • If using a filling like the Spinach Ricotta, then put it in a zip-top bag and cut one corner off. You can then pipe it like frosting. This is the trick I use for filling Deviled Eggs too only there, the piece of the bag that is cut off is much smaller.
• Roll the sides over the top of the filling.
• Place seam side down in the sauce in the dish.
• Repeat the filling, folding/rolling, putting in dish for the remaining squares.
• Cover the top with sauce and separate the individual cannelloni so some sauce can run between them and keep them from sealing to each other while they cook.
• Cover the top of the sauce with the cheese blend.
• Bake in the preheated oven for 30 mins until the cheese topping is bubbling with golden brown spots.
  • If the cheese doesn't want to get any color on it, then kick on the broiler for a few mins.