Spinach, Mushroom, and Ricotta Cannelloni
This delicious Italian dish features cannelloni pasta tubes stuffed with a flavorful mixture of spinach, mushrooms, and ricotta cheese. The filling combines sautéed spinach and mushrooms with creamy ricotta, seasoned with garlic, herbs, and Parmesan cheese. The filled cannelloni are then placed in a baking dish, covered with marinara sauce, and topped with mozzarella cheese. Baked until bubbly and golden, this dish offers a delightful combination of creamy, savory, and cheesy flavors, making it a perfect comfort food for any occasion.
Ingredients
- 12 No-boil cannelloni
- 2.2 lbs Spinach
- 7 oz Button mushrooms
- 1 Onion
- 8.8 oz Ricotta
- 5.3 oz Bechamel sauce
- 1.4 oz Crushed hazelnuts
- Salt
- Pepper
Instructions
- Clean the spinach in a large volume of water. Drain and remove the stems.
- In a buttered pan, wilt the spinach. Set aside.
- Peel and slice the onion. Clean and slice the mushrooms. In an oiled pan, sauté the onion, then add the mushrooms and cook for 5 minutes. Set aside.
- In a bowl, mix the ricotta, onions, mushrooms, and spinach. Season with salt and pepper.
- Preheat the oven to 356°F (th.6).
- Stuff the cannelloni with the mixture. Spread 1 tablespoon of béchamel sauce at the bottom of a baking dish, place the cannelloni on top, cover with the remaining béchamel sauce, and bake for 30 minutes.
- Before serving, sprinkle with crushed hazelnuts.
Video
Notes
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