Spinach-Ricotta stuffed Cannelloni
1 8 oz package short cannelloni, cooked and drained
1 cup cooked spinach, squeezed of all the water.
1 cup part skim ricotta
2 cloves garlic
1 teaspoon crushed red pepper flakes
1/2 teaspoon sea salt
1/3 teaspoon fresh black pepper
For the sauce:
1 14 oz can peeled chopped tomatoes with basil
1 tsp garlic powder
1 tbsp onion powder
1 teaspoon Provençal seasoning
4 tbsp grated Parmesan
Preheat oven to 350 degrees.
In a mixing bowl, add the spinach, ricotta, grated garlic, crushed pepper flakes, sea salt, and pepper. Mix well. Transfer it to a piping bag or a ziploc.
Take a sauce pan and add the tomatoes, garlic, onion and Provençal seasoning and bring it to a boil, simmer and cook for 5 minutes. Turn off the heat.
In an oven proof dish, add the tomato sauce on the bottom of the pan.
Carefully fill the pasta with the stuffing and arrange it neatly in the sauce. Drizzle some sauce on top, add the Parmesan.
Bake until the shells are hot and it's bubbly for about 15 minutes.