Mushroom & Ricotta Cannelloni
July 23, 2018
"A page from an old Women's Day magazine."
- 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
Preheat oven to 200C and lightly grease a 2 litre ovenproof dish.
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.
Heat remaining oil in same pan on high and cook mushrooms for 5 minutes or until browned and then stir in oregano.
Strain mushrooms, reserving liquid and transfer mixture to bowl with onion and add spinach and ricotta and mix well.
Place a quarter of the filling along the short side of each pasta sheet and then roll to enclose filling and arrange in dish.
Spoon over the combined tomatoes, reserved mushroom liquid and stock and sprinkle with mozzarella and cover with foil.
Bake cannelloni for 30 minutes and remove foil, then bake a further 15 minutes until pasta is tender and cheese is golden.
Serve cannelloni topped with extra oregano.
Tips & Variations
No special items needed.