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. Parmesan, grated
2 lbs., 6 oz. homemade red sauce
1 lb., 4 oz mozzarella/provolone mix, shreddedDIRECTIONS:1. Preheat oven to 325°F. Saute the mushrooms and onions in olive oil until the onions are translucent. Reserve.
2. For the filling:In a large bowl, combine the mushroom/onion mixture, spinach, garlic, herbs and spices, sherry, ricotta and bread crumbs.
3. To assemble: Lay the pasta sheets on a sheet pan. Place 4 oz. of the filling across the bottom of the long side of the sheet of pasta. Roll the sheet up and cut in half. Continue making cannelloni with the rest of the pasta and filling. Place the cannelloni into a 2 in. deep half-pan, coated with vegetable spray.
4. Top the pasta with the sauce then sprinkle on the mozzarella and Parmesan cheeses. Bake for a half-hour, unto the cheese is golden and bubbly or until the internal temperature reaches 165°F. Serve hot.SERVINGS:19, 3-oz. portionsFrom:Chef/Manager Pete Wallin, Ashland University, Ashland, OH