Spinach and Cheese Cannelloni (East meets West)

I had a taste for a quick-fix veggie cannelloni. I had ate at a local Italian restaurant about a year ago, called Raggazi's. I had ordered the Spinach/Cheese Cannelloni.I thought I had died and went to heaven! Each mouthful was an explosion of flavors. Here is my version which takes less than an hour and can feed 4-6 people.
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1 box Frozen Bertolli Spinach and Cheese Cannelloni
2 cup fresh mozzarella cheese
1 cup whole milk ricotta cheese
1/2 cup pine nuts, toasted
1/2 cup Parmesan Reggiano cheese
8 oz. baby Bella mushrooms, quartered
1 jar Bertolli Marinara Sauce
1 jar Bertolli Alfredo with Garlic Sauce
2 tsp. basil
1 tsp salt
1/2 tsp red pepper flakes

Follow directions on box. Before placing cannelloni in the oven at 350 degrees, mix 1 cup of the mozzarella cheese, the whole milk ricotta cheese and the pine nuts together. Place dollop size spoonfuls onto cannelloni. Sprinkle mushrooms, 1/2 jar of the Bertolli Marinara sauce. Mix the mozzarella cheese and the Parmesan cheese together. Sprinkle on top of the cannelloni. Sprinkle basil, salt and red pepper flakes. Place into oven and bake for 45 - 50 minutes.

Heat up the Bertolli Alfredo sauce with garlic. (About 2-3 minutes). Pour a large circular dollop of Alfredo/garlic sauce onto plate. Spoon out 1 cannelloni, sauce and mushrooms and place on top of the white sauce. Serve with a nice Italian dense bread. *I make my own olive oil dipping sauce. Just add 1/3 cup olive oil, 1 tsp garlic powder, 1 tsp. basil, 1 1/2 tsp seasoned salt, 1/2 tsp black coarse pepper. Whisk or shake away.That's it.

Enjoy!
TheFryeGirl2U