Recipe: Spinach & Ricotta Stuffed Cannelloni

1 box De Cecco no-boil cannelloni*
1 jar tomato & basil pasta sauce*
1 c Asiago cheese, shredded*
1-2/3 c Parmigiano-Reggiano, grated*
2 c whole milk ricotta*
1 egg
20 oz fresh spinach; cooked, drained well & chopped
2 T butter, melted*
Sea salt & fresh ground pepper*
*Available at ATI

Butter or spray the bottom of a 9×13″ baking pan.  Preheat the oven to 375*  Spread a thin layer of tomato sauce in the bottom of the baking dish.  Stir together the ricotta, egg, and 1 cup of Parmigiano until smooth.  Fold in the spinach and melted butter.  Season with sea salt and pepper and mix until blended.  Transfer filling into a pastry bag or ziploc. 

Pipe into the cannelloni shells and layer in the bottom of the pan.  Put the rest of the tomato sauce over the shells and sprinkle on the shredded cheese and the rest of the Parmigiano.  Cover with foil and bake for 30 minutes, remove foil and cook another 5-10 minutes until golden brown.