For this dish I combined two recipes from my latest favorite cookbooks. One of the best ideas I ever had.
I took the recipe for ricotta cheese in You’ll be stuffed manicotti from The healthy voyager global kitchen and made the Arrabbiata Sauce in Stuffed Shells with Arrabbiata Sauce from Choe’s kitchen.
Stuff the canneloni with ricotta and cover with the arrabbiata. Follow the directions on the canneloni package for baking in the oven.
