East and West combine for these cannelloni, which are made by rolling a very Italian-style filling of spinach, cheese, mushrooms and roasted red peppers in Asian-style egg roll wrappers.

Ricotta cheese combined with tangy goat cheese gives the filling some bite, but if you prefer you can use all ricotta for milder results. Here we’ve called for jarred marinara sauce as a convenience, but by all means, use homemade sauce if you have it.

Look for fresh egg roll wrappers in the produce section (often near the tofu) of most supermarkets, or purchase them at Asian specialty markets. SPINACH, GOAT CHEESE AND ROASTED PEPPER CANNELLONI —Yield: 5 servings

3 cups jarred marinara sauce, divided1 1/2 cups part-skim ricotta cheese4 ounces soft goat cheese2 tablespoons chopped fresh flat-leaf parsley2 tablespoons chopped fresh basil1 tablespoon cornstarchSalt and ground black pepper, to taste10 (6-inch) egg roll wrappers1 1/2 cups baby spinach1 (12-ounce) jar roasted red peppers, drained and cut into 1/2-inch-wide strips10 small cremini mushrooms, thinly sliced1/2 cup grated Parmesan cheese

Procedure:1. Preheat oven to 375 degrees.2. Spread 1/2 cup marinara sauce over bottom of a 9-by-13-inch baking dish.3. In medium bowl, combine ricotta, goat cheese, parsley, basil and cornstarch. Mix with fork until well combined. Season with salt and pepper.4. Lay an egg roll wrapper on a dry surface. In a strip along one edge, spoon about 1/4 cup cheese mixture. Top with a bit of spinach, roasted peppers and mushrooms. Roll wrapper into a tube around fillings, moistening the edge with water and pressing it firmly to seal. Transfer to prepared baking dish.5. Repeat with the remaining wrappers and filling. Pour remaining marinara over “cannelloni,” completely covering them.6. Bake 30 minutes. Sprinkle with Parmesan, then bake 5-10 minutes longer.

Nutrition data per serving: 371 calories; 111 calories from fat (30 percent of total calories); 12 g fat (7 g saturated; 0 g trans fats); 39 mg cholesterol; 44 g carbohydrate; 24 g protein; 4 g fiber; 1,437 mg sodium.

This Tuscan kale salad served at Little Dom’s restaurant in Los Angeles has crisp, assertive notes. Photo by MCCLATCHY