Ww Spinach and Mushroom Cannelloni Redo

Name: Ww Spinach and Mushroom Cannelloni Redo
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 16 cannelloni tubes, 8 serving(s)
Ingredients: low-fat cooking spray; 8 ounces mixed mushrooms, finely chopped; 2 garlic cloves, peeled and minced (I used 3 as I love garlic); 1 lb spinach, leaves; 4 tablespoons tomato paste; 2 teaspoons dried thyme (I used mixed italian herbs); 16 cannelloni tubes; 2 1/2 cups milk; 3 tablespoons cornstarch; 1 tablespoon whole grain mustard (I used a little more); 3 ounces cheddar cheese, grated; 3 ounces parmesan cheese, grated; 2 tomatoes, sliced

Submitted by mickeydownunder

"Saw this recipe, thought right away, Even with pasta, this MAKES my day! Redoing ingredient list, so protein level I can raise! Thank you to the original poster, to whom I give praise! Ww Spinach and Mushroom Cannelloni Recipe #420560 NOTE: I have changed the servings from 4 to 8 as 2 tubes are VERY filling served with a salad and balsamic vinegar"

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photo by mickeydownunder

Ready In:: 45mins
Ingredients:: 13
Yields:: 16 cannelloni tubes
Serves:: 8

ingredients

low-fat cooking spray
8 ounces mixed mushrooms, finely chopped
2 garlic cloves, peeled and minced (I used 3 as I love garlic)
1 lb spinach, leaves
4 tablespoons tomato paste
2 teaspoons dried thyme (I used mixed italian herbs)
16 cannelloni tubes
2 ¹⁄₂ cups milk
3 tablespoons cornstarch
1 tablespoon whole grain mustard (I used a little more)
3 ounces cheddar cheese, grated
3 ounces parmesan cheese, grated
2 tomatoes, sliced

directions

Preheat the oven to 400°F Heat a large pan misted with low fat oil spray, add the mushrooms and cook over a medium heat for 3 mins until the juices begin to be released.
Add the garlic and continue cooking for 2 mins or until the juices have evapourated.
Add the spinach in batches and cook, stirring, until wilted. Remove from the heat and stir in the tomato paste, dried herbs and season with salt and pepper. Cool slightly.
Using the end of a teaspoon, stuff the cannelloni tubes with the spinach and mushroom mixture and place in a single layer in a baking dish.
Blend 4 tbs of the milk with the cornstarch to make a paste. Bring the rest of the milk to the boil in a pan, then add the cornstarch paste. While stirring, bring it back to the boil and cook until thickened slightly - it should still be quite runny. Remove the pan from the heat, add the mustard and half of each of the cheeses and season with salt and pepper.
Pour the sauce over the cannelloni, top with the slices of tomato and sprinkle with the remaining cheese.
Bake for 30 minutes Serve with salad and enjoy!

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RECIPE SUBMITTED BY

mickeydownunder

ADELAIDE, 0

<p>G'day! I'm 51, married, born and bred in NY, am now an Aussie who calls Australia home! I love animals, nature, reading, entering competitions and consider myself S-P-O-N-T-A-N-E-O-U-S and B-U-B-B-L-Y in my personality! I am quite FASCINATED with people and things U-N-I-Q-U-E, JUST like ME! I am VERY P-A-S-S-I-O-N-A-T-E about cooking and trying recipes from all world cusines! I LOVE to eat and enjoy our South Australian red wine! :)I have started a Home Cook blog which I am EXTREMELY P-A-S-S-I-O-N-A-T-E about called What's On The List? and I hope to be able to inspire people around the world one recipe and one event at a time too! http://whatsonthelist.net So come on over and please let me know what you think too!WHOO HOO WHOO HOO!</p>

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