Cannelloni with Spinach and Mushrooms
Indulge in the ultimate comfort food with this rich and satisfying Cannelloni with Spinach and Mushrooms. Perfectly tender cannelloni tubes are stuffed with a creamy mixture of fresh spinach, earthy mushrooms, and ricotta cheese, seasoned with garlic, Parmesan, and a hint of nutmeg for a subtle warmth. Coated in a generous layer of marinara sauce and topped with bubbling mozzarella, this hearty baked dish combines classic Italian flavors with a vegetarian twist. Simple to prepare yet packed with gourmet appeal, it’s an ideal recipe for cozy weeknight dinners or impressing guests at your next gathering. Serve with a crisp side salad and crusty bread for a complete meal that’s as beautiful as it is delicious.
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Recipe Information
Ingredients
- 12 pieces Cannelloni tubes
- 300 grams Spinach (fresh or frozen, thawed and drained)
- 200 grams Mushrooms (finely chopped)
- 250 grams Ricotta cheese
- 50 grams Parmesan cheese (grated)
- 150 grams Mozzarella cheese (shredded)
- 1 large Egg
- 2 cloves Garlic (minced)
- 1 tablespoon Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Nutmeg (optional)
- 500 milliliters Marinara sauce
- 0.25 cup Water
Instructions
Preheat your oven to 180°C (350°F).
Heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the chopped mushrooms to the skillet and cook for 5-7 minutes until the mushrooms are tender and their moisture has evaporated.
In a large bowl, combine the cooked mushrooms, spinach, ricotta cheese, Parmesan cheese, egg, salt, pepper, and nutmeg (if using). Mix well to create the filling.
Spoon the spinach and mushroom filling into a piping bag or use a small spoon to stuff each cannelloni tube. Set the filled cannelloni aside.
In a baking dish, spread a thin layer of marinara sauce to cover the bottom.
Arrange the filled cannelloni tubes in a single layer over the sauce.
Pour the remaining marinara sauce over the cannelloni, ensuring all the tubes are well covered. Add 1/4 cup of water around the edges of the dish to prevent drying out.
Sprinkle shredded mozzarella cheese evenly over the top of the sauce.
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the cannelloni rest for 5 minutes before serving. Enjoy your creamy and flavorful spinach and mushroom cannelloni!
Nutrition Facts
Calories |
552 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.4 g | 35% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 5.3 g | ||
| Protein | 31.8 g | 64% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 565 mg | 43% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 772 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
