1/2 cup Kraft 100% Parmesan Grated Cheese , divided
1 tsp. dried basil leaves
24 oven-ready cannelloni
1 jar (650 mL) Classico di Napoli Tomato & Basil Pasta Sauce , divided
YIELD Makes 8 servings, 3 cannelloni each.
1. Preheat oven to 350°F. Combine ricotta cheese, spinach, egg, half of the Parmesan cheese and the basil. Fill cannelloni with the spinach mixture.
2. Spread 1/2 cup of the pasta sauce onto bottom of 13x9-inch baking pan. Arrange stuffed cannelloni in single layer over sauce; top with the remaining sauce, making sure to cover all of the cannelloni with sauce. Sprinkle with remaining Parmesan cheese; cover with foil.