Start to finish: 1 hour 15 minutes (30 minutes active)
3 cups jarred marinara sauce, divided
1½ cups part-skim ricotta cheese
4-ounce package soft goat cheese
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 tablespoon cornstarch
Salt and ground black pepper, to taste
Ten 6-inch egg roll wrappers
1½ cups baby spinach
12-ounce jar roasted red peppers, drained and cut into 1/2-inch wide strips
10 small cremini mushrooms, thinly sliced
½ cup grated Parmesan cheese
Heat the oven to 375 F.
Spread ½ cup of the marinara sauce over the bottom a 9-by-13-inch baking dish.
In a medium bowl, combine the ricotta, goat cheese, parsley, basil and cornstarch. Mix with a fork until well combined. Season with salt and pepper.
Lay an egg roll wrapper on a dry surface. In a strip along one edge, spoon about ¼ cup the cheese mixture. Top with a bit of the spinach, roasted peppers and mushrooms. Roll the wrapper into a tube around the fillings, moistening the edge with water and pressing it firmly to seal. Transfer to the prepared baking dish. Repeat with the remaining wrappers and filling.
Pour the remaining marinara over the cannelloni, completely covering them. Bake for 30 minutes. Sprinkle with Parmesan, then bake for 5 to 10 minutes longer.