Leftover Stuffed Cannellonis

This week I want to share another method for using up your leftovers…cannellonis.

Cannelloni noodles are like short lasagnas. You can use them to make a stack or roll them around a filling similar to manicotti.

I used leftover spinach with raisins and savory winter squash casserole as the fillings for my cannelloni. Whatever you choose, you won’t need much more than two cups to fill the package of 20 cannelloni noodles. You’ll also want your filling to be spreadable but not overly wet. Cook the cannelloni according to the package directions, then drain and place on a clean kitchen towel. Place a small amount of filling on the cannelloni noodle and roll up.

Once the cannellonis are filled, it’s time to assemble the dish. I like to use bechamel sauce in the bottom of the dish, then place the cannellonis. After sprinkling with a little grated cheese, I put more sauce on top. It’s usually a tomato sauce, but I’ve been know to use more bechamel sauce from time to time. Bake in a 350°F oven for 20 – 30 minutes until the sauce is bubbling and the cannellonis are heated through.