Cannelloni Mediterranean

• 8 oz. Italian sausage
• 1/2 small onion (4 T), chopped
• 1/4 c. red bell pepper, chopped
• 2 cloves garlic, minced
• 4 oz. frozen chopped spinach
• 1 jar Bertolli Mediterranean Olive Sauce
• 4 oz. ricotta cheese
• 4 oz. goat cheese(herbed is good!) or feta, crumbled
• 1/2 c. chopped black olives
• 12 cannelloni
• 6 oz. shredded mozzarella cheese
• 4 T. extra-virgin olive oil
• Asiago fresh, grated

1. Preheat oven to 400 degrees. Lightly oil 13x9 baking dish.
2. Remove casings from sausage. Heat oil in large nonstick skillet over medium-high heat. Add sausage, breaking it up in skillet with spatula, and saute along with onion red pepper, and garlic. Cool slightly.
3. Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine.
4. Spread 1 c. pasta sauce in baking dish. In large bowl combine cooked sausage mixture, spinach, ricotta, 2 oz. of the goat cheese and olives. Place mixture in pastry bag (or large plastic storage bag with tip cut off), fill Cannelloni and place in baking dish on top of sauce.
5. Spoon 2 cups sauce evenly over Cannelloni, covering them. Top with 2 T. olive oil, mozzarella and remaining 2 oz. goat cheese and bake for 30 minutes. Let stand for 10 minutes before serving.
6. Serve cannelloni with remaining tomato sauce, heated. Pass around Asiago.

italian sausage, onion, red bell pepper, garlic, spinach, mediterranean olive sauce, ricotta cheese, goat, black olives, cannelloni, mozzarella cheese, extravirgin olive oil

Taken from www.epicurious.com/recipes/member/views/cannelloni-mediterranean-1200390 (may not work)