Cannelloni with Spinach and Mushrooms

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READY IN: 1hr 10mins
SERVES: 4

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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