1 teaspoon dried Italian herbs (oregano, basil, thyme)
2 cups marinara sauce, store-bought
1 teaspoon dried Italian herbs
Salt and pepper to taste
12-16 cannelloni tubes (pre-cooked or no-boil)
1 cup shredded mozzarella cheese
Preparation
In a large skillet, heat olive oil over medium heat. Add minced garlic and Italian Mix frozen vegetables. Cook for 5-7 minutes or until the vegetables are tender. Set aside to cool.
In a bowl, combine ricotta cheese, shredded mozzarella, grated Parmesan, salt, pepper, and dried Italian herbs. Add the cooked and cooled vegetable mixture to the cheese mixture. Mix well.
In a separate saucepan, heat the marinara sauce over medium heat. Add dried Italian herbs, salt, and pepper to taste. Simmer for about 5 minutes.
Preheat the oven to 375°F (190°C).
Spoon a generous portion of the vegetable and cheese filling into each cannelloni tube.
In a baking dish, spread a thin layer of the prepared marinara sauce.
Arrange the filled cannelloni tubes in the baking dish.Pour the remaining marinara sauce over the cannelloni tubes, ensuring they are well-coated. Sprinkle shredded mozzarella cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, or until the cheese is golden and the cannelloni are heated through. Serve.
