Anna makes the cannelloni with her own tomato sauce (with freshly picked tomatoes) and her homemade pasta- both of which we will be making later today and discussing. So this recipe will just be about the filling in cannelloni.
The filling:
1 lb. spinach
2 lbs. Italian Ricotta cheese (Anna buys it fresh from a nearby Italian market)
Kraft Italian 5 cheeses
Mozzarella
1/4 c. Cream
1/2 tsp. nutmeg
1 tsp. butter
Melt the butter and stir in the cream. Add the spinach and then the Parmesan. The spinach has to be cooked,drained and chopped through with a knife. Stir in the ricotta and season with salt and nutmeg. Place a dap in the center of the prepared noodles.
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