Mushroom & Ricotta Cannelloni

4
Servings
15m
Prep Time
55m
Cook Time
1h 10m
Ready In


"A page from an old Women's Day magazine."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (451.8 g)
  • Calories 429.7
  • Total Fat - 28.3 g
  • Saturated Fat - 10.4 g
  • Cholesterol - 42 mg
  • Sodium - 1855.8 mg
  • Total Carbohydrate - 22.7 g
  • Dietary Fiber - 8.6 g
  • Sugars - 11 g
  • Protein - 23.8 g
  • Calcium - 818.9 mg
  • Iron - 3.4 mg
  • Vitamin C - 60.3 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 200C and lightly grease a 2 litre ovenproof dish.

Step 2

In a medium frying pan, heat 1 tablespoon of the oil on medium and cook onion and garlic for 3 minutes until onion is softened and transfer to a large bowl.

Step 3

Heat remaining oil in same pan on high and cook mushrooms for 5 minutes or until browned and then stir in oregano.

Step 4

Strain mushrooms, reserving liquid and transfer mixture to bowl with onion and add spinach and ricotta and mix well.

Step 5

Place a quarter of the filling along the short side of each pasta sheet and then roll to enclose filling and arrange in dish.

Step 6

Spoon over the combined tomatoes, reserved mushroom liquid and stock and sprinkle with mozzarella and cover with foil.

Step 7

Bake cannelloni for 30 minutes and remove foil, then bake a further 15 minutes until pasta is tender and cheese is golden.

Step 8

Serve cannelloni topped with extra oregano.

Tips & Variations


No special items needed.

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