EAST MEETS WEST CANNELONI

East Meets West Canneloni image

Provided by Ed Mayfield @manofpans

Categories Pasta

Number Of Ingredients 12

1 cup(s) jarred marinara sauce, divided
1 1/2 cup(s) ricotta cheese
4 ounce(s) goat cheese
2 tablespoon(s) chopped fresh parsley
2 tablespoon(s) chopped fresh basil
1 tablespoon(s) cornstarch
- salt and pepper to taste
10 - 6-inch egg roll wrappers
1 1/2 cup(s) fresh baby spinach
1 - 12 oz jar roasted red peppers, cut into 1/2 in strips
10 small cremini mushrooms, thinly sliced
1/2 cup(s) grated parmesan cheese

Steps:

Heat the oven to 375 degrees.
Spread 1/2 cup marinara sauce over the bottom of a 9X13 in baking dish.
In a medium bowl, combine the ricotta, goat cheese, parsley, basil and cornstarch. Mix with fork until well combined. Season with salt and pepper.
Lay an egg roll wrapper on a dry, flat surface. In a strip along one edge, spoon 1/4 cup of the cheese mixture. Top with a bit of the spinach, roasted peppers, and mushrooms. Roll the wrapper into a tube around the fillings, moistening the edge with water and pressing firmly to seal. Transfer to the baking dish. Repeat with remaining wrappers and filling.
Pour the remaining marinara over the canneloni, completely covering them. Bake for 30 minutes. Sprinkle with the parmesan cheese and bake for 10 minutes more.