Easy Cheese Cannelloni

Easy Cheese Cannelloni
Serves 6
3 cups shredded Kowalski's Mozzarella Cheese, divided
16 oz. ricotta cheese
½ cup freshly shredded Kowalski's Parmesan Cheese
1 cup Kowalski's Fresh Alfredo Sauce
2 eggs, lightly beaten
¾ oz. finely chopped fresh basil, plus more for garnish
1 tsp. Kowalski's Pizza Seasoning
½ tsp. kosher salt
¼ tsp. freshly ground Kowalski's Black Peppercorns
1 cup low-sodium vegetable or beef broth
26 oz. jar Kowalski's Thick & Hearty Tomato Basil Pasta Sauce, divided
12 oz. pkg. Kowalski's Fresh Egg Lasagna Sheets
¼ cup freshly grated Kowalski's Parmesan Cheese

In a medium bowl, combine 2 cups mozzarella with ricotta, ½ cup shredded Parmesan, Alfredo sauce, eggs, basil, pizza seasoning, salt and pepper; mix well. Spray a 3 qt. baking dish with cooking spray; stir together broth and 1 cup pasta sauce in bottom of dish. Unfold noodles; cut in half on the fold. Lay noodles vertically (short end closest to you) on a clean counter or cutting board; about 1" from the edge closest to you, spoon roughly ¼ cup filling in a line across each noodle, heaping it in a sausage-shaped scoop from edge to edge. Lay the edge closest to you over the filling and roll away from you to make cheese-filled tubes. Place filled pasta seam-side down in the pan with the sauce. Spoon remaining pasta sauce evenly over pasta; sprinkle remaining mozzarella and grated Parmesan on top. Bake in a preheated 375° oven until cheese is bubbly and golden-brown (35-45 min.). Let stand for 10 min. before serving.