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Lasagna Cannoli

Here's the perfect way to use up that forgotten half-full box of lasagna noodles! They stand-in for fried cannoli shells by cleverly boiling them with confectioners' sugar. For a special touch add grated orange zest.
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  • Level: Easy
  • Total: 45 min
  • Active: 30 min
  • Yield: 12 cannolis
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Ingredients

6 lasagna noodles (about 8 ounces)

1 1/2 cups confectioners' sugar, plus more for dusting

2 cups whole milk ricotta 

1/4 cup mascarpone

1/2 teaspoon pure vanilla extract

1/3 cup mini chocolate chips, for dipping, optional

1/3 cup pistachios, chopped, for dipping, optional

Directions

Special equipment:
a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening
  1. Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet.
  2. Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends. 
  3. Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar.