Mushroom & Ricotta Cannelloni
Recipe: #30019
July 23, 2018
Categories: Cannelloni, Mushrooms, Spinach, Oven Bake, Diabetic, Vegetarian, Canned Tomatoes, Kosher Dairy, Vegetarian Dinner, more
"A page from an old Women's Day magazine."
Ingredients
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 by Step Method
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
No special items needed.