Roasted Squash And Spinach Cannelloni Recipe
Ingredients 2 cups cubed, peeled acorn squash 1 cup cubed red onion 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon pepper 680 milliliters tomato sauce with juice (marinara?) 16 ounces ricotta (454 g) 284/10 oz grams frozen spinach, thawed and squeezed dry 1/2 cup parm, grated 1 egg 200 grams cannelloni, oven ready 1 cup shredded provolone 1 cup romano cheese, grated Preparation Preheat oven to 400. Grease a rimmed baking sheet or line with non-stick foil....