Cannelloni with Spinach and Mushrooms

May 10, 2023May 10, 20230 2
Cannelloni with Spinach and Mushrooms - A Classic Italian Dish
in Main

Prep

30 min

Cook

25 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
Loading...

Ingredients

8 large cannelloni tubes
3 tablespoons extra virgin olive oil
1 medium onion , finely chopped
1/2 cup chopped , fresh button mushroom
14 fluid ounces tomato sauce
1/4 teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1 teaspoon dried basil or 2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh parsley
1/2 cup water
2 tablespoons margarine or 2 tablespoons butter
1 tablespoon all-purpose flour
2/3 cup whole milk , homogenized
10 ounces frozen spinach , thawed and finely chopped
1/2 cup ricotta cheese
1/3 cup grated mozzarella cheese
4 tablespoons grated parmigiano-reggiano cheese
1 large egg , beaten
1/16 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup grated mozzarella cheese
4 tablespoons grated parmigiano-reggiano cheese

Nutrision Information

Servings Per Recipe
4-6
Calories
325
Sugar
9g
Fat
19g
Cannelloni is a classic Italian dish that has become popular all over the world. Traditionally made with ground meat, this vegetarian version swaps it out for spinach and mushrooms. The dish is made up of large pasta tubes that are stuffed with a spinach-ricotta filling. They are then topped with a tomato sauce and a hefty amount of cheese before being baked in the oven until the cheese is golden brown and bubbly. The result is a delicious and hearty vegetarian dish that's perfect for dinner any night of the week.

Instructions

1.Preheat the oven to 375°F.
2.Cook the cannelloni tubes according to the package instructions, then drain and rinse under cold water to cool.
3.Heat the olive oil in a large skillet over medium heat. Add the onion and mushroom and cook until softened, about 5 minutes.
4.Stir in the tomato sauce, Worcestershire sauce, dried oregano, basil or fresh oregano, and parsley. Add the water and simmer for 10 minutes.
5.In a medium saucepan, melt the margarine or butter over medium heat. Add the flour and whisk until smooth. Gradually add the milk, whisking constantly until smooth and thickened.
6.Remove from heat and stir in the spinach, ricotta, grated mozzarella cheese, 4 tablespoons of grated parmigiano-reggiano cheese, beaten egg, nutmeg, and salt.
7.Fill the cannelloni tubes with the spinach and ricotta mixture and place each one into a baking dish. Pour the tomato sauce over the top of the filled tubes. Sprinkle with the remaining 1 cup of grated mozzarella cheese and 4 tablespoons of grated parmigiano-reggiano cheese.
8.Bake for 25-30 minutes, until the cheese is golden brown and bubbly. Let cool for a few minutes before serving.

PROS

Cannelloni with Spinach and Mushrooms is a delicious and hearty vegetarian dish.
It’s filling and packed with nutrients from the spinach, mushrooms, and tomato sauce.

It’s also a great dish for meal prepping and can be easily reheated for leftovers throughout the week.

CONS

This dish can be a bit time-consuming to make with all of the different components.
You have to cook the cannelloni tubes, make the tomato sauce, and the spinach-ricotta filling.

However, the effort is worth it for the deliciousness of the final product!

HEALTH & BENEFITS

Cannelloni with Spinach and Mushrooms is a nutrient-dense dish! Spinach is a great source of vitamins A and C, as well as iron and calcium. The tomato sauce in this recipe is also an excellent source of lycopene, which is a powerful antioxidant.
This dish is also low in sugar, with only the natural sugar found in the tomato sauce. It’s a great way to get in a serving of vegetables and can easily be made gluten-free by using gluten-free cannelloni tubes.

Print

Leave a Reply

Your email address will not be published.