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    You are in: Home / Recipes / Cannelloni with Spinach and Mushrooms Recipe
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    Cannelloni with Spinach and Mushrooms

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    40 mins

    30 mins

    William (Uncle Bill) Anatooskin's Note:

    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.

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    Ingredients:

    Serves: 4

    Yield:

    large c ...

    Units: US | Metric

    • 8 large cannelloni tubes

    SAUCE

    STUFFING

    TOPPING

    Directions:

    1. 1
      Cook cannelloni tubes according to package direction; drain and set aside to cool.
    2. 2
      SAUCE--------------.
    3. 3
      In a medium size saucepan, heat olive oil on medium-high heat.
    4. 4
      Add chopped onion and saute' until just softened, about 4 minutes.
    5. 5
      Add chopped mushrooms and continue to saute' for another 3 minutes.
    6. 6
      Stir in tomato sauce, Worcestershire sauce, oregano, basil, parsley and water and bring to boil.
    7. 7
      Reduce heat and simmer for 20 minutes, stirring occasionally.
    8. 8
      FILLING--------------.
    9. 9
      In another medium-size saucepan, melt margarine or butter on medium heat.
    10. 10
      Stir in flour and cook for 1 minute mixing continuously.
    11. 11
      DO NOT BURN OR LET THE FLOUR GO LUMPY.
    12. 12
      Gradually stir in milk and cook on medium heat, stirring continuously until a smooth and thick sauce is formed.
    13. 13
      Stir in Ricotta cheese and Parmesan cheese, and continue to cook until the cheese has melted.
    14. 14
      Remove from heat and stir in drained, chopped spinach, beaten egg, ground nutmeg and salt.
    15. 15
      Carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside.
    16. 16
      CAREFUL NOT TO SPLIT THE COOKED TUBES.
    17. 17
      Preheat oven to 350 F degrees.
    18. 18
      In a 9" x 9" oven-proof casserole dish, spoon 2/3 of the sauce mixture over the bottom.
    19. 19
      Place stuffed tubes in a single layer into the sauce.
    20. 20
      Spoon remainder of the sauce over the tubes.
    21. 21
      Sprinkle with grated Mozzarella cheese and grated Parmesan cheese.
    22. 22
      Tightly cover with aluminum foil; place in preheated 350 F oven and bake for 20 minutes.
    23. 23
      Remove aluminum foil and continue to bake for an additional 10 minutes or until sauce is bubbling and a nice golden crust forms.
    24. 24
      Serve hot.

    Ratings & Reviews:

    • on January 27, 2008

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2005

      55

    • on August 14, 2003

      55

      Delicious and fun to make! I'm definately going to make this recipe again.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Cannelloni with Spinach and Mushrooms

    Serving Size: 1 (401 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 470.1
     
    Calories from Fat 309
    65%
    Total Fat 34.3 g
    52%
    Saturated Fat 13.0 g
    65%
    Cholesterol 109.3 mg
    36%
    Sodium 1290.2 mg
    53%
    Total Carbohydrate 20.1 g
    6%
    Dietary Fiber 4.7 g
    18%
    Sugars 9.2 g
    37%
    Protein 23.7 g
    47%

    The following items or measurements are not included:

    cannelloni tubes

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