This is a super classic pasta filling, a typical filling made by Grandmas across Italy. We wilt in-season greens (spinach, kale, chard, mustard, turnip greens, etc.) in roasted garlic oil, then chop them up fine and add ricotta, parmesan and pecorino romano.
We prepare individual pans of cannelloni, with two tubes and XL pans that come with eight tubes. Sold frozen, ready to bake.
Greens & Garlic Cannelloni
Best to thaw before baking. Remove lid and place in oven until edges are crispy and sauce is bubbles. Center of cannelloni should reach 145F. 18-23 minutes. If baking from frozen, add 20minutes and keep covered for first 30 minutes.
Filling Ingredients: Spinach, Mustard Greens, Ricotta (Whole Milk, White Vinegar), Parmesan, Pecorino Romano, Asiago, Sea Salt, Black Pepper
Pasta Ingredients: Flour, Eggs, Sea Salt Contains: Milk, Eggs & Wheat Sauce Ingredients: Missouri Tomatoes, Olive Oil, Onion, Garlic, Salt, Bay Leaf, Missouri Cream & Milk, Butter, Flour