Cannelloni with Spinach and Bell Pepper

Ingredients

Cannelloni:

• 20 tubes dried cannelloni
• 1 cup ricotta cheese
• 6 oz. frozen spinach
• 1/2 small red bell pepper, seeded and diced
• 2 scallions, chopped
• Butter, for greasing
• 2/3 cups hot vegetable bouillon
• 1/3 cup freshly grated parmesan or romano cheese
• Salt and pepper

Tomato Sauce:

• 1 tbsp. olive oil
• 1 onion, chopped
• 2 garlic cloves, crushed
• 28 oz. canned chopped tomatoes
• 1 tsp. sugar
• 2 tbsp. chopped fresh basil
• 2 oz. mozzarella

Directions

1. Precook dried cannelloni. Bring a large pan of water to a boil, add pasta, bring back to a boil, and cook for 3-4 minutes.
2. Combine the ricotta, spinach, bell pepper, and scallions in a bowl. Season to taste with salt and pepper.
3. Lightly grease a casserole pan, large enough to contain all of the pasta tubes in a single layer, with a little butter. Spoon the ricotta mixture into the pasta tubes and place them into the prepared casserole.
4. Combine the vegetable bouillon and the tomato sauce and pour it over the pasta tubes.
5. Sprinkle the parmesan or romano cheese over the cannelloni and bake in a preheated oven at 375 degrees for 20-25 minutes, or until pasta is cooked through and topping is golden and bubbling. Serve immediately.