Cannelloni with Spinach and Pine Nuts
- 8 oz. spinach, stemmed
- 2 cups ricotta cheese
- 1 egg
- 3/4 tsp. salt
- 1/4 tsp. freshly ground pepper
- 3 Tbs. chopped toasted pine nuts
- 1 jar (26 oz.) Williams-Sonoma Pecorino
Romano Pasta Sauce
- 8 oz. fresh egg pasta sheets, cut into 10 pieces,
each 4 by 6 inches, and cooked until just
- 1/3 cup grated Parmigiano-Reggiano cheese
In a bowl, using a wooden spoon, beat together the ricotta cheese, egg, salt, pepper, pine nuts and spinach until blended. Cover and refrigerate until ready to use.
Preheat an oven to 400°F. Spread 1/4 cup of the pasta sauce on the bottom of a 13-by-9-inch baking dish.
On a clean work surface, lay down a sheet of pasta with the long side facing you and spread 1/4 cup of the filling across the center. Starting with the side closest to you, roll the pasta around the filling. Repeat with the remaining pasta sheets and filling. Arrange the cannelloni crosswise down the center of the baking dish. Pour 1 cup of the sauce down the center of the cannelloni and sprinkle the Parmigiano-Reggiano cheese on top.
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and continue baking until the top is golden, about 20 minutes more. Let stand for 5 minutes before serving.
Meanwhile, in a small saucepan over medium heat, warm the remaining pasta sauce. Transfer to a small bowl and pass at the table.