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Preheat oven to 375 degrees.

Step 1: Prepare cannelloni shells per package directions. You will only use 5 but make 6 to 7 in case of splitting. Oil and salt the water to make sure they don't stick. Set aside.

Step 2: Steam or boil the broccoli until fork tender. Drain and blot excess water with paper towel. Transfer broccoli, ricotta, assiago, parmesan, olive oil, nutmeg, salt, pepper, bread crumbs, & minced garlic to a food processor or blender. Pulse on low until blended and smooth.

Step 3: In an 8 x 8 or slightly smaller baking dish place 1 1/2 cups of prepared tomato basil sauce.

Step 4: Filling the cannelloni. In a 1 quart zip loc bag place the cheese filling. Snip 1/2 inch off of one corner of the bag and use it as a piping bag. Fill 5 cannelloni making sure not to split them. I give one squirt of filling on one end of the cannelloni then flip them around and fill from the other end. This way there is less chance of my pasta splitting. The heat from the oven will melt the filling and even things out.

Step 5: Place cannelloni on top of sauce in baking dish. Pour remainder of sauce over the top and garnish with any leftover parmesan cheese.

Step 6: Bake for 25 to 30 minutes or until hot and bubbly. Let stand for 5 minutes before serving.

Tips: Cook 6 to 7 cannelloni shells in case of splitting. Discard leftovers or better yet, chop them up and leave them outside for the songbirds. Birds just love the pasta.

If you like a more mild filling you may omit the assiago and sub with ricotta or even cottage cheese.

Dress up your store bought tomato basil sauce with extra home grown basil or even an extra spoonfull of minced garlic. This really gives it a fresh flavor eventhough it is from a jar.

This dish doubles and triples well, travels easily in a baking dish and reheats like a dream. It will quickly become a covered dish favorite.