Cannelloni with Herbs and Ricotta (Baked)

Cannelloni stuffed with winter herbs, ricotta and afredo sauce puts a creamy delicous spin on lasagna.

sea salt
egg pasta sheets (canneloni or lasagna)
1 Tbsp. olive oil
15 oz ricotta cheese (1 2/3 cups)
1 clove garlic clove, thinly sliced
1 Tbsp. + 1 tsp. fresh herbs (such as rosemary, sage, and parsley), chopped
1/8 tsp. red pepper flakes
1/8 tsp. pepper, freshly cracked
1 recipe Alfredo Sauce

Bring a large pot of salted water to a boil. Prepare an ice-water bath. Working in batches, cook pasta sheets for about 2 minutes. Immediately transfer to ice-water bath to cool. Remove from water, rub a drop of oil on each sheet, and stack on a plate. Combine 1 tsp. salt, the ricotta, garlic, herbs, red-pepper flakes, and pepper in a medium bowl.

Preheat oven to 350°F (175°C). Grease a 9x13x2" baking dish.

Line up pasta sheets lengthwise on a clean, dry work surface. Spread cup ricotta mixture on each sheet, about 1" from bottom. Roll up, overlapping ends to close. Arrange, seam sides down, in rows in baking dish.

Immediately pour Parmesan cream over cannelloni.

Bake until tops are golden brown and slightly crusty, 50 to 60 minutes. Serve warm.

Makes 10 servings.