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:

Quickview
323k Calories
15g Protein
13g Total Fat
36g Carbs
18% Health Score
Limit These
Calories
323k
16%

Fat
13g
21%

  Saturated Fat
6g
38%

Carbohydrates
36g
12%

  Sugar
4g
5%

Cholesterol
47mg
16%

Sodium
645mg
28%

Get Enough Of These
Protein
15g
31%

Selenium
34µg
50%

Vitamin K
46µg
44%

Manganese
0.57mg
29%

Phosphorus
252mg
25%

Calcium
244mg
24%

Vitamin A
1178IU
24%

Vitamin B2
0.31mg
18%

Vitamin C
13mg
17%

Copper
0.27mg
14%

Potassium
467mg
13%

Iron
2mg
13%

Vitamin B6
0.26mg
13%

Magnesium
50mg
13%

Zinc
1mg
12%

Fiber
2g
12%

Vitamin E
1mg
11%

Vitamin B3
2mg
11%

Folate
42µg
11%

Vitamin B12
0.6µg
10%

Vitamin B1
0.12mg
8%

Vitamin B5
0.72mg
7%

Vitamin D
0.26µg
2%

covered percent of daily need
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