Cannelloni with Spinach and Mushrooms

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.

• Ready In: 1 hr 10 mins
• Serves: 4
• Yields: 8 large cannelloni tubes

Ingredients

• 8  large  cannelloni tubes

• SAUCE

• 3  tablespoons extra virgin olive oil
• 1  medium onion, finely chopped
• 1⁄2 cup  chopped, fresh button mushroom
• 14  fluid ounces tomato sauce
• 1⁄4 teaspoon Worcestershire sauce
• 1⁄2 teaspoon dried oregano
• 1  teaspoon dried basil or 2  tablespoons  finely chopped fresh oregano
• 2  tablespoons  finely chopped fresh parsley
• 1⁄2 cup water

• STUFFING

• 2  tablespoons margarine or 2  tablespoons butter
• 1  tablespoon all-purpose flour
• 2⁄3 cup  whole milk, homogenized
• 10  ounces frozen spinach, thawed and finely chopped
• 1⁄2 cup ricotta cheese
• 1⁄3 cup  grated mozzarella cheese
• 4  tablespoons  grated parmigiano-reggiano cheese
• 1  large egg, beaten
• 1⁄16 teaspoon ground nutmeg
• 1⁄4 teaspoon salt

• TOPPING

• 1  cup  grated mozzarella cheese
• 4  tablespoons  grated parmigiano-reggiano cheese

Directions

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