Best 6 Cannelloni With Spinach And Mushrooms Recipes

SPINACH & RICOTTA CANNELLONI

Steps:

• First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
• Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
• Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.

SPINACH & RICOTTA CANNELLONI

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
• Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
• Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
• Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
• Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
• Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
• Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
• Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

CANNELLONI STUFFED WITH FETA AND MUSHROOMS

Steps:

• Trim the mushrooms and cut into slices. Rinse and trim the leeks and cut into thin rings. Rinse and trim the spinach and chop coarsely. Peel the onion and garlic and finely chop.
• Sauté the mushrooms in hot butter for 1-2 minutes. Add the leek and the spinach, sauté 1-2 minutes, then remove from the heat. Crumble the feta, stir 1/2 into the mixture and season with salt and pepper.
• Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.
• Fill the cannelloni with the mushroom mixture and lay next to each other in the baking dish. Beat the eggs with the cream and season with salt, pepper and nutmeg. Pour over the pasta and crumble the remaining feta cheese over the top. Bake in the preheated oven for about 25 minutes, until golden brown. Remove from the oven and serve immediately.

CANNELLONI WITH SPINACH AND MUSHROOMS

Steps:

• 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.

MUSHROOM CANNELLONI

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Peel the onions and garlic, then pulse until very fine in a food processor.
• Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.
• Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.
• Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.
• Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.

MARY BERRY'S MUSHROOM AND SPINACH CANNELLONI RECIPE

Steps:

• Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
• To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
• Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the Parmesan. Stir to combine.
• Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
• Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the Parmesan.
• Bake for 30-35 minutes or until golden brown and bubbling.