Spinach Mushroom Cannelloni
Spinach Mushroom Cannelloni is a main course that serves 12. For $1.14 per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 16g of protein, 13g of fat, and a total of 325 calories. 1228 people have made this recipe and would make it again. This recipe from Two Peas and Their Pod requires garlic clove, canned diced tomatoes, salt, and onion. From preparation to the plate, this recipe takes around 35 minutes. Overall, this recipe earns a tremendous spoonacular score of 88%. If you like this recipe, you might also like recipes such as Ww Spinach and Mushroom Cannelloni Redo, Spinach & three cheese cannelloni, and Spinach & feta cannelloni.
Servings: 12
Cooking duration: 35 minutes
Ingredients:
1/4 teaspoon black pepper
3 (15 ounce) cans diced tomatoes
1 teaspoon dried basil
1 large egg, beaten
1 teaspoon fennel seeds
3 tablespoons chopped fresh basil
1 garlic clove, minced
2 garlic cloves, minced
2 cups sliced mushrooms
1 tablespoon olive oil
2 tablespoons olive oil
1/2 small onion, chopped
1 small onion, chopped
1/2 teaspoon dried oregano
1 box No-Boil Lasagna Noodles (we use Barilla No-Boil Homemade Flat Lasagna Noodles)
1/4 cup shredded Parmesan cheese
Dash crushed red pepper
1 1/2 cups ricotta cheese
1/2 teaspoon salt
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
1 1/2 cups shredded mozzarella cheese
3 cups fresh spinach
1 tablespoon tomato paste
Equipment:
baking pan
oven
sauce pan
bowl
pot
stove
wire rack
aluminum foil
frying pan
Cooking instruction summary:
1. Preheat oven to 350 degrees F. Spray a 9 by 13 baking dish with cooking spray and set aside.2. To make the filling-in a large sauce pan heat olive oil over medium-high heat. Add onion and garlic, cook until tender, about five minutes. Stir in spinach and mushrooms, cook until mushrooms are soft and spinach is wilted, about five minutes. Remove from heat.3. In a large bowl, stir together ricotta cheese, mozzarella cheese, and parmesan cheese. Add egg and mix until well combined. Stir in spinach mushroom mixture and seasonings. Set aside while you make the sauce.4. To make the sauce-in a large stockpot heat olive oil over medium-high heat. Add onion and garlic and cook for about five minutes. Add red pepper flakes, fennel seeds, and diced tomatoes. Stir in tomato paste. Add fresh basil and season with salt and pepper. Simmer on stove for about 20 minutes.5. For the pasta-add lasagna noodles to a large pot of boiling water that has been salted. Cook for three minutes or until the noodles are al dente. Do not overcook, they will finish cooking in the oven. Carefully remove noodles from water and lay flat on a wire cooling rack.6. To assemble the cannelloni-spread about a 1/2 cup of the sauce in the baking dish. Spread about 1/4 cup spinach ricotta filling in a line along one short side of the lasagna noodle. Put 1 tablespoon of sauce on top and then roll up to enclose filling. Carefully transfer cannelloni to pan and place seam side down. Continue stuffing and rolling remaining cannelloni. Top cannelloni with remaining sauce and 1 1/2 cups mozzarella cheese. Cover pan with foil and bake until sauce is bubbling, about 30 minutes. Remove foil and bake for 5 additional minutes, until cheese is melted.Note-Cannelloni can be assembled (but not baked) one day ahead. Chill and keep in the refrigerator. Let stand at room temperature 15 minutes before baking. It also freezes well.
Step by step:
1. Preheat oven to 350 degrees F. Spray a 9 by 13 baking dish with cooking spray and set aside.
2. To make the filling-in a large sauce pan heat olive oil over medium-high heat.
3. Add onion and garlic, cook until tender, about five minutes. Stir in spinach and mushrooms, cook until mushrooms are soft and spinach is wilted, about five minutes.
4. Remove from heat.
5. In a large bowl, stir together ricotta cheese, mozzarella cheese, and parmesan cheese.
6. Add egg and mix until well combined. Stir in spinach mushroom mixture and seasonings. Set aside while you make the sauce.
7. To make the sauce-in a large stockpot heat olive oil over medium-high heat.
8. Add onion and garlic and cook for about five minutes.
9. Add red pepper flakes, fennel seeds, and diced tomatoes. Stir in tomato paste.
10. Add fresh basil and season with salt and pepper. Simmer on stove for about 20 minutes.
11. For the pasta-add lasagna noodles to a large pot of boiling water that has been salted. Cook for three minutes or until the noodles are al dente. Do not overcook, they will finish cooking in the oven. Carefully remove noodles from water and lay flat on a wire cooling rack.
12. To assemble the cannelloni-spread about a 1/2 cup of the sauce in the baking dish.
13. Spread about 1/4 cup spinach ricotta filling in a line along one short side of the lasagna noodle. Put 1 tablespoon of sauce on top and then roll up to enclose filling. Carefully transfer cannelloni to pan and place seam side down. Continue stuffing and rolling remaining cannelloni. Top cannelloni with remaining sauce and 1 1/2 cups mozzarella cheese. Cover pan with foil and bake until sauce is bubbling, about 30 minutes.
14. Remove foil and bake for 5 additional minutes, until cheese is melted.Note-Cannelloni can be assembled (but not baked) one day ahead. Chill and keep in the refrigerator.
15. Let stand at room temperature 15 minutes before baking. It also freezes well.
Nutrition Information:
covered percent of daily need
