Spinach and Mushroom Stuffed Cannelloni

INGREDIENTS:1 lb. button mushrooms, sliced
8 oz. Spanish onions, diced
1 oz. olive ail
1 lb. frozen spinach, squeezed to remove moisture, chopped
2 Tbsps. garlic, chopped
2 Tbsps. dry basil
1 tsp. dry thyme leaf
1 tsp. dry rosemary
¼ bunch fresh pamley, chopped
1 Tbsp. fresh ground black popper
1 tsp. Lawry's seasoned salt
4 oz. sherry cooking wine
8 oz. Ricotta cheese
1 oz. bread crumbs
4 lbs. precooked pasta skeets
9-½ oz

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