Easy Cheese Cannelloni

Easy Cheese Cannelloni

Serves 6

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
24 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
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Directions
  1. Preheat oven to 375°.
  2. 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.
  3. Spray a 3 qt. baking dish with cooking spray; stir together broth and 1 cup pasta sauce in bottom of dish.
  4. 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.
  5. Spoon roughly ¼ cup filling in a line across each noodle, heaping it in a sausage-shaped scoop from edge to edge.
  6. 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.
  7. Spoon remaining pasta sauce evenly over pasta; sprinkle remaining mozzarella and grated Parmesan on top.
  8. Bake in preheated oven until cheese is bubbly and golden-brown (35-45 min.).
  9. Remove from oven; let stand for 10 min. before serving.