East and West combine for these cannelloni, which are made by rolling a very Italian-style filling of spinach, cheese, mushrooms and roasted red peppers in Asian-style egg roll wrappers.
Ricotta cheese combined with tangy goat cheese gives the filling some bite, but if you prefer you can use all ricotta for milder results. Here we've called for jarred marinara sauce as a convenience, but by all means, use homemade sauce if you have it.
Look for fresh egg roll wrappers in the produce section (often near the tofu) of most supermarkets, or purchase them at Asian specialty markets.
Start to finish: 1 hour 15 minutes (30 minutes active).
>Spinach, Goat Cheese and Roasted Pepper Cannelloni
3 cups jarred marinara sauce, divided
1 1/2 cups part-skim ricotta cheese
1 4-ounce package soft goat cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon cornstarch
Salt and ground black pepper, to taste
10 6-inch egg roll wrappers
1 1/2 cups baby spinach
1 12-ounce jar roasted red peppers, drained and cut into 1/2 -inch wide strips
10 small cremini mushrooms, thinly sliced
1/2 cup grated Parmesan cheese
Heat the oven to 375 degrees.
Spread 1/2 cup of the marinara sauce over the bottom of a 9-by-13-inch baking dish.
In a medium bowl, combine the ricotta, goat cheese, parsley, basil and cornstarch. Mix with a fork until well combined. Season with salt and pepper.
Lay an egg roll wrapper on a dry surface. In a strip along one edge, spoon about 1/4 cup of the cheese mixture. Top with a bit of the spinach, roasted peppers and mushrooms. Roll the wrapper into a tube around the fillings, moistening the edge with water and pressing it firmly to seal. Transfer to the prepared baking dish. Repeat with the remaining wrappers and filling.
Pour the remaining marinara over the cannelloni, completely covering them. Bake for 30 minutes. Sprinkle with Parmesan, then bake for 5 to 10 minutes longer.
Nutrition information per serving (values are rounded to the nearest whole number): 371 calories; 111 calories from fat (30 percent of total calories); 12g fat (7g saturated; no trans fats); 39mg cholesterol; 44g carbohydrate; 24g protein; 4g fiber; 1,437mg sodium.