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Yep. These really do look that good in person.

I’ve been wanting to make this recipe ever since I saw it on the back of a Culinary Circle Lasagna box. I kept reading the back of the box saying to myself, “man, that sounds good. I should make it sometime.” But I’d always forget. However, this weekend, stuck in a rut of what to make for dinner this week, I remembered that mouth-watering recipe. So I added the necessary ingredients to my grocery list.

Ingredients: (Adapted from the back of a Culinary Circle Lasagna Noodle box)

  • 10 lasagna noodles
  • 1 tbsp olive oil
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 (10 oz) pkg baby spinach
  • 1/8 tsp cayenne pepper
  • 1 (15 oz) container part skim ricotta cheese
  • 1 cup Parmesan cheese, divided
  • 1 egg
  • 1 (16.9 oz) jar Culinary Circle Creamy Alfredo with Sun-Dried Tomatoes Pasta Sauce


1. Preheat oven to 400 degrees. Cook lasagna noodles according to package directions; drain. Gently separate noodles and place on wax or parchment paper. (When you cook lasagna noodles, make sure it’s in one of the biggest pots you have. Although I used a big pot, mine got stuck to the pot during cooking, and some of them ripped when I drained them…)

2. While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add onions and garlic and saute until soft and translucent. Add the spinach to the skillet and the cayenne pepper. Sprinkle salt and pepper to taste. Saute the spinach until it wilts and most of the liquid is evaporated. Take the spinach mixture off the heat and set aside to cool.

3. In a large bowl, combine ricotta cheese, 1/2 cup Parmesan cheese and egg. Fold in the spinach mixture.

4. Spread 1/2 cup of the Alfredo sauce on the bottom of a greased 9×13 inch baking dish. Then spread 1/4-1/3 cup of the spinach and cheese mixture on a flat lasagna noodle. Spread evenly all the way down the noodle. Then roll up the noodle and place seam side down on the baking dish. Repeat with remaining noodles.

5. Spread a large spoonful of Alfredo sauce onto each cannelloni. Or dump the rest of the jar on there. I felt that was a little too much. But it’s your tummy!

6. Sprinkle the remaining 1/2 cup of Parmesan cheese on top of the cannellonis. Cover with aluminum foil and bake for 20 minutes. Remove the foil and continue baking for 15 minutes. Remove from oven and let stand 5 minutes before serving (otherwise you will burn your tongue!)

Please note, you don’t have to use the Alfredo sauce listed here. I think regular jarred tomato sauce will work well, too. But I’d like to point out that sauce was pretty divine.