Easy Cheese Cannelloni
Ingredients
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
Directions
- Preheat oven to 375°.
- 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 in the pan with the sauce, seam-side down.
- Spoon remaining pasta sauce evenly over pasta; sprinkle remaining mozzarella and grated Parmesan on top.
- Bake in preheated oven until cheese is bubbly and golden-brown (35-45 min.).
- Remove from oven; let stand for 10 min. before serving.
