Spinach Mushroom Cannelloni is a comforting and flavorful Italian dish that features tender pasta tubes filled with a rich mixture of sautéed spinach, mushrooms, and ricotta cheese. The cannelloni are then smothered in a creamy béchamel sauce and topped with melted mozzarella, creating a luscious and satisfying meal. Perfect for a cozy dinner, this dish brings together earthy vegetables and creamy cheese, making it an ideal choice for both vegetarians and pasta lovers.
Ingredients:
- 12 cannelloni pasta tubes
- 2 cups fresh spinach, chopped
- 1 1/2 cups mushrooms, finely chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- Salt and pepper to taste
- Fresh basil or parsley for garnish (optional)
Instructions:
- Prepare the Filling:
- In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic until softened. Add the mushrooms and cook until tender. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly. Mix in the ricotta and Parmesan cheeses. Season with salt and pepper.
- Cook the Cannelloni:
- Cook the cannelloni tubes according to package instructions. Drain and set aside.
- Make the Béchamel Sauce:
- In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt and pepper.
- Assemble the Cannelloni:
- Preheat the oven to 375°F (190°C). Fill each cannelloni tube with the spinach-mushroom mixture and place them in a greased baking dish. Pour the béchamel sauce over the cannelloni and sprinkle with mozzarella cheese.
- Bake:
- Bake for 25-30 minutes, or until the top is golden and bubbly.
- Serve:
- Garnish with fresh basil or parsley and serve hot.
Enjoy this Spinach Mushroom Cannelloni as a comforting and satisfying meal that’s perfect for any occasion!
