Cannelloni with Spinach and Mushrooms Recipe
Overview:
With the assistance of some of my Italian friends, I developed this marvelous tasting Cannelloni recipe. It takes a bit of time to prepare but is worth every effort one puts into it. These delicious tubes of pasta stuffed with a flavorful spinach and mushroom filling, topped with a rich tomato sauce and a cheesy crust, are sure to impress your family and guests. Perfect for a cozy weeknight dinner or a special occasion, this dish brings together the goodness of vegetables, herbs, and cheeses in a delightful symphony of flavors.
Nutritional Information:
- Calories: 470.1 per serving
- Fat Content: 34.4g
- Saturated Fat Content: 13g
- Cholesterol Content: 109.3mg
- Sodium Content: 1290.3mg
- Carbohydrate Content: 20.1g
- Fiber Content: 4.7g
- Sugar Content: 9.2g
- Protein Content: 23.8g
- Servings: 4
- Yield: 8 large cannelloni tubes
Ingredients:
| Ingredients | Quantity |
|---|---|
| Extra virgin olive oil | 8 tbsp |
| Onion | 3 |
| Button mushrooms | 1 |
| Tomato sauce | 1/2 cup |
| Worcestershire sauce | 14 tsp |
| Dried oregano | 1/4 tsp |
| Dried basil | 1/2 tsp |
| Fresh oregano | 1 sprig |
| Fresh parsley | 2 tbsp |
| Water | 1/2 cup |
| Margarine or butter | 2 tbsp |
| All-purpose flour | 2 tbsp |
| Frozen spinach | 2/3 cup |
| Ricotta cheese | 10 oz |
| Mozzarella cheese | 1/2 cup |
| Parmigiano-reggiano cheese | 1/3 cup |
| Egg | 4 |
| Ground nutmeg | 1/16 tsp |
| Salt | 1/4 tsp |
Instructions:
-
Cook Cannelloni Tubes:
- Cook cannelloni tubes according to package direction; drain and set aside to cool.
-
-
Prepare the Sauce:
- In a medium-sized saucepan, heat olive oil on medium-high heat.
- Add chopped onion and sauté until just softened, about 4 minutes.
- Add chopped mushrooms and continue to sauté for another 3 minutes.
- Stir in tomato sauce, Worcestershire sauce, oregano, basil, parsley, and water, and bring to boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
-
Prepare the Filling:
- In another medium-sized saucepan, melt margarine or butter on medium heat.
- Stir in flour and cook for 1 minute, mixing continuously.
- Gradually stir in milk and cook on medium heat, stirring continuously until a smooth and thick sauce is formed.
- Stir in Ricotta cheese and Parmesan cheese, and continue to cook until the cheese has melted.
- Remove from heat and stir in drained, chopped spinach, beaten egg, ground nutmeg, and salt.
-
Assemble Cannelloni:
- Carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside.
- Be careful not to split the cooked tubes.
-
Bake:
- Preheat oven to 350°F.
- In a 9″ x 9″ oven-proof casserole dish, spoon 2/3 of the sauce mixture over the bottom.
- Place stuffed tubes in a single layer into the sauce.
- Spoon the remainder of the sauce over the tubes.
- Sprinkle with grated Mozzarella cheese and grated Parmesan cheese.
- Tightly cover with aluminum foil; place in preheated 350°F oven and bake for 20 minutes.
- Remove aluminum foil and continue to bake for an additional 10 minutes or until the sauce is bubbling and a nice golden crust forms.
-
Serve:
- Serve hot and enjoy the flavorsome Cannelloni with Spinach and Mushrooms!
This delightful dish brings together the richness of cheese, the earthiness of mushrooms, and the freshness of spinach, all enveloped in perfectly cooked pasta tubes and a savory tomato sauce. Whether for a family dinner or a gathering with friends, this Cannelloni recipe is sure to impress and satisfy everyone at the table. Enjoy the culinary journey and savor every bite of this Italian-inspired masterpiece! 🍝🧀🌿
