Cheese Cannelloni in Asiago Cream Sauce

Cannelloni Ingredients:
3 cups shredded mozzarella cheese
1 cup ricotta cheese
1 cup frozen spinach, thawed (optional)
lasagna noodles

Asiago Cream Sauce Ingredients:
1 1/2 cups shredded asiago cheese
1 cup store bought spaghetti sauce
2 1/4 cups 1/2 & 1/2
2 Tbsp cold water
2 Tbsp cornstarch
1/2 tsp chicken bouillon granules

Preheat oven to 350 degrees.

Start by cooking your lasagna noodles in a big pot of boiling water. You don't want to cook them all the way, just almost done but still pliable. 7-8 minutes worked for me. Allow noodles to cool.

In the meantime, heat the 1/2 & 1/2 over medium heat in a saucepan. Add the asiago cheese and chicken bouillon. Blend the water and the cornstarch and add to saucepan. Continue cooking over medium heat until the cheese is melted and the sauce has thickened. Add the spaghetti sauce.
(This in itself is good enough to eat with a spoon!)



In a bowl, mix the spinach, ricotta and mozzarella. Spread a thin layer over each cooled lasagna noodle and roll up. The first time I made this I tried stuffing it into manicotti, this way was much easier, and it's pretty.



Pour all of your asiago sauce over the cannelloni and cover with foil. Bake 20 minutes then remove foil and bake another 20 minutes.



This recipe sounds complicated but it's not and it's soooo good. It's pretty rich so it would be good to serve with a light salad or veggies.



*random note to self: buy new dishes.

Enjoy!