Mushroom-Spinach Cannelloni

Name: Mushroom-Spinach Cannelloni
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 3 servings
Cuisine: Italian
Ingredients: 8 cannelloni pastas; 1 tablespoon olive oil; 8 ounce cremini mushrooms (thinly sliced); 0.5 yellow onion (finely chopped); 2 clove garlic (minced); 5 ounce fresh spinach (roughly chopped); 0.5 teaspoon salt; 0.25 teaspoon black pepper (freshly ground); 15 ounce ricotta cheese; 0.25 cup Parmesan cheese (grated); 1 egg (large); 24 ounce marinara sauce; 1 cup mozzarella cheese (shredded); 2 tablespoon fresh basil (chopped, for garnish); 2 slice crusty bread (toasted)

Creamy ricotta and mushroom-spinach filling baked inside tender cannelloni pasta with a rich tomato sauce and bubbling mozzarella, creating a classic Italian comfort meal.

Prep: 30 min
Cook: 45 min
Total: 1 hr 15 min
Servings: 3
Cuisine: Italian
Difficulty: Medium
Cost: $6.91/serving

Dietary

Vegetarian
Nut-Free
Soy-Free
Pescatarian
High-Protein
High-Fiber

Ingredients

8 cannelloni pastas
1 tablespoon olive oil
8 ounce cremini mushrooms (thinly sliced)
0.5 yellow onion (finely chopped)
2 clove garlic (minced)
5 ounce fresh spinach (roughly chopped)
0.5 teaspoon salt
0.25 teaspoon black pepper (freshly ground)
15 ounce ricotta cheese
0.25 cup Parmesan cheese (grated)
1 egg (large)
24 ounce marinara sauce
1 cup mozzarella cheese (shredded)
2 tablespoon fresh basil (chopped, for garnish)
2 slice crusty bread (toasted)

Instructions

Preheat oven to 375 degrees Fahrenheit. Cook cannelloni pasta according to package directions until al dente. Drain and rinse with cold water to prevent sticking.
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add sliced cremini mushrooms and finely chopped yellow onion, cook until softened and browned, about 8-10 minutes. Add minced garlic and cook for 1 minute more.
Add fresh spinach to the skillet, stirring until wilted, about 2-3 minutes. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Remove from heat and let cool slightly.
In a large bowl, combine ricotta cheese, grated Parmesan cheese, the large egg, remaining 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Stir in the cooled mushroom-spinach mixture.
Pour about 1 cup of marinara sauce into the bottom of a 9x13 inch baking dish. Carefully stuff each cannelloni tube with the ricotta-mushroom mixture. A piping bag or small spoon can help with this.
Arrange the stuffed cannelloni in a single layer in the baking dish. Cover with the remaining marinara sauce, then sprinkle evenly with shredded mozzarella cheese.
Bake for 30-35 minutes, or until the sauce is bubbling and the cheese is melted and golden. Let rest for 5 minutes before serving.
Garnish with fresh basil, if using, and serve with toasted crusty bread.

Notes

To stuff the cannelloni tubes more easily, you can use a piping bag with a wide tip or even a zip-top bag with a corner snipped off.

Nutrition (per serving)

Calories: 785
Protein: 37.8 g
Carbohydrates: 65.5 g
Fat: 42.1 g
Fiber: 8.7 g
Sodium: 1280 mg
Saturated Fat: 23.3 g
Sugar: 14.2 g
Cholesterol: 165 mg