Cannelloni with Spinach and Mushrooms
"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."
- Ready In:
- 1hr 10mins
- Ingredients:
- 22
- Yields:
-
8 large cannelloni tubes
- Serves:
- 4
ingredients
- 8 large cannelloni tubes
-
SAUCE
- 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
-
STUFFING
- 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
-
TOPPING
- 1 cup grated mozzarella cheese
- 4 tablespoons grated parmigiano-reggiano cheese
directions
- Cook cannelloni tubes according to package direction; drain and set aside to cool.
- SAUCE--------------.
- In a medium size saucepan, heat olive oil on medium-high heat.
- Add chopped onion and saute' until just softened, about 4 minutes.
- Add chopped mushrooms and continue to saute' 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.
- FILLING--------------.
- In another medium-size saucepan, melt margarine or butter on medium heat.
- Stir in flour and cook for 1 minute mixing continuously.
- DO NOT BURN OR LET THE FLOUR GO LUMPY.
- 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.
- Carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside.
- CAREFUL NOT TO SPLIT THE COOKED TUBES.
- Preheat oven to 350 F degrees.
- 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 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 sauce is bubbling and a nice golden crust forms.
- Serve hot.
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Reviews
-
This was really really good! Even with the amount of steps this wasn't hard to make. My DH doesn't normally like pasta without any meat (I've made a cheese manicotti before and he didn't care for it), but this he loved. It had great flavor and I will be definitely making this again, especially now that I have recipe that my mom (vegetarian) and my DH will love. Thank You. -
Delicious and fun to make! I'm definately going to make this recipe again. -
This recipe is delicious!! I don't usually like spinach, but thought I'd amuse my husband (he loves it). I was very pleasantly surprised! I loved it - spinach and all - and so did my 11-year-old!!! It's well worth the effort!
RECIPE SUBMITTED BY
William Uncle Bill
Burnaby,, B.C.
I live in Burnaby, British Columbia. I am retired and have written a cookbook entitled, From Uncle Bill's Kitchen. I am a recipe developer, author, publisher, distributor and a chef. My cookbook is very unique as I have a Nutrient Analysis for each ingredient used in each recipe that shows you the values for Calories, Fat, Cholesterol and Sodium. A high-lighted bar shows the values on a per serving basis plus the Fat/Cal%.
From Uncle Bill's Kitchen contains tried-and-true, tested, easy to follow reipes for both novice and experienced cooks. You'll find old Russian, Ukrainian, and other ethnic favorites, along with modern West Coast dishes. The Nutrient Analysis will please the health conscious. Uncle Bill's favorite recipes will reward efforts of the most creative cook and provide the family with many tantalizing, healthful meals.
I have appeared on 48 various Television Shows in Vancouver, Burnaby, Kelowna and Kamploops, B.C. Canada, as well as in Palm Springs, CA. In Palm Springs, CA, I have been a Guest on the JACKIE OLDEN RADIO SHOW and THE JOEY ENGLISH RADIO SHOW, twice a year since 1998. I also do demo cooking shows at CHAPTERS BOOK STORES, SAVE-ON-FOOD STORES, GALLOWAY'S FOODS, WESTMINSTER PUBLIC QUAY MARKET, and in the U.S. at BARNES & NOBLE BOOKSTORES in Palm Springs, CA, Phoenix and Yuma, AZ.
I was in Palm Springs, CA from June 10th to July 14th. 2002 and again appeared twice on the Jackie Olden Show, twice on the Joey English Show and pre-taped a TV COOKING SHOW with Jackie Olden that is aired on TV from Palm Springs, CA to Los Angeles, CA.
