Spinach Cannelloni

Ingredients

• 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry
• 2 containers (15 oz. ea.) ricotta cheese
• 2 cups shredded mozzarella cheese (about 8 oz.)
• 1/2 cup grated Parmesan cheese
• 3 eggs
• 1 Tbsp. chopped fresh parsley (optional)
• 1/2 tsp. salt
• 1/4 tsp. ground black pepper
• 1/4 tsp. ground nutmeg (optional)
• 1 jar Bertolli® Tomato & Basil Sauce
• 9 lasagna noodles, cooked, drained and cut in half crosswise
• 1 cup Bertolli® Alfredo Sauce

Directions

1. Preheat oven to 375°. Combine spinach, ricotta cheese, 1-1/4 cups mozzarella cheese, 1/4 cup Parmesan cheese, eggs, parsley, salt, pepper and nutmeg in large bowl; set aside. Spread Tomato & Basil Sauce in 13 x 9-inch baking dish. On each lasagna noodle, equally spread spinach mixture; roll up and place seam side down in baking dish. Evenly top with Alfredo Sauce, then sprinkle with remaining 3/4 cup mozzarella cheese and 1/4 cup Parmesan cheese. Cover with aluminum foil and bake 30 minutes. Remove foil and bake an additional 10 minutes or until heated through. Let stand 5 minutes before serving.