Best 2 Spinach Mushroom Cannelloni Recipes

Indulge in a culinary journey with our Spinach Mushroom Cannelloni, a symphony of flavors that will tantalize your taste buds. This delectable entrée features tender cannelloni pasta sheets, generously filled with a savory mixture of baby spinach, earthy mushrooms, ricotta, Parmesan, and herbs, then enveloped in a velvety tomato sauce. Alongside the main event, you'll find a collection of complementary recipes that elevate your dining experience. Craft a refreshing Spinach Salad with tangy lemon-tahini dressing, featuring crisp spinach, juicy tomatoes, and crunchy almonds. Complement your meal with a side of Creamy Mushroom Sauce, a luscious blend of sautéed mushrooms, garlic, white wine, and cream, perfect for drizzling over the cannelloni or serving as a dip for crusty bread. For a harmonious conclusion, whip up a batch of our velvety Chocolate Mousse, a rich and decadent dessert that strikes the perfect balance between sweetness and bitterness. Prepare to embark on a sensory adventure with our Spinach Mushroom Cannelloni and its accompanying recipes, a feast that caters to every palate and leaves you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI

Mushroom , Spinach, and Cheese Stuffed Cannelloni image

A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste buds - squash, carrots, sun dried tomatoes the possibilities are endless

Provided by amber h.

Categories < 60 Mins

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 15

Ingredients

30 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
parmesan cheese
1 tablespoon parsley
1 -2 tablespoon minced garlic
1 cup fresh spinach, torn with stems removed
1 cup diced fresh mushrooms
1/2 medium yellow onion, diced
1/4 green bell pepper, diced
2 eggs, beaten
2 -3 tablespoons olive oil
salt (to taste)
white pepper (to taste)
26 ounces pasta sauce (I use Classico Italian Sausage)
12 cannelloni tubes, cooked according to package

Steps:

Preheat oven to 350°F.
Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
Pour filling into two 1-quart size Ziploc baggies.
In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
Sprinkle with mozzarella and parmesan.
Cook for 30 minutes.

SPINACH MUSHROOM CANNELLONI

SPINACH MUSHROOM CANNELLONI image

Categories Pasta

Number Of Ingredients 28

Ingredients

Filling:
2 tablespoons olive oil
1 small onion, chopped
1 garlic clove, minced
3 cups fresh spinach
2 cups sliced mushrooms
1 1/2 cups ricotta cheese
1/2 cup shredded mozzarella cheese
1/4 cup shredded Parmesan cheese
1 large egg, beaten
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon salt
Marinara Sauce:
1 tablespoon olive oil
1/2 small onion, chopped
2 garlic cloves, minced
Dash crushed red pepper
1 teaspoon fennel seeds
3 (15 ounce) cans diced tomatoes
1 tablespoon tomato paste
3 tablespoons chopped fresh basil
Salt and pepper, to taste
Pasta:
1 box No-Boil Lasagna Noodles
Cheese Topping:
1 1/2 cups shredded mozzarella cheese

Steps:

1. Preheat oven to 350 degrees F. Spray a 9 by 13 baking dish with cooking spray and set aside. 2. To make the filling-in a large sauce pan heat olive oil over medium-high heat. Add onion and garlic, cook until tender, about five minutes. Stir in spinach and mushrooms, cook until mushrooms are soft and spinach is wilted, about five minutes. Remove from heat. 3. In a large bowl, stir together ricotta cheese, mozzarella cheese, and parmesan cheese. Add egg and mix until well combined. Stir in spinach mushroom mixture and seasonings. Set aside while you make the sauce. 4. To make the sauce-in a large stockpot heat olive oil over medium-high heat. Add onion and garlic and cook for about five minutes. Add red pepper flakes, fennel seeds, and diced tomatoes. Stir in tomato paste. Add fresh basil and season with salt and pepper. Simmer on stove for about 20 minutes. 5. For the pasta-add lasagna noodles to a large pot of boiling water that has been salted. Cook for three minutes or until the noodles are al dente. Do not overcook, they will finish cooking in the oven. Carefully remove noodles from water and lay flat on a wire cooling rack. 6. To assemble the cannelloni-spread about a 1/2 cup of the sauce in the baking dish. Spread about 1/4 cup spinach ricotta filling in a line along one short side of the lasagna noodle. Put 1 tablespoon of sauce on top and then roll up to enclose filling. Carefully transfer cannelloni to pan and place seam side down. Continue stuffing and rolling remaining cannelloni. Top cannelloni with remaining sauce and 1 1/2 cups mozzarella cheese. Cover pan with foil and bake until sauce is bubbling, about 30 minutes. Remove foil and bake for 5 additional minutes, until cheese is melted.

Tips:

Prepare the Cannelloni Shells: If using dried cannelloni shells, cook them according to the package instructions. Fresh cannelloni shells can be used without pre-cooking.
Make the Spinach and Mushroom Filling: Sauté the mushrooms and spinach until tender. Season with salt, pepper, and garlic powder. Add ricotta cheese, Parmesan cheese, and eggs to create a creamy and flavorful filling.
Stuff the Cannelloni Shells: Carefully stuff the cannelloni shells with the spinach and mushroom filling. Be gentle to prevent the shells from tearing.
Prepare the Tomato Sauce: Sauté garlic and onions in olive oil. Add crushed tomatoes, tomato paste, and Italian seasoning. Simmer until the sauce thickens and flavors meld.
Assemble the Cannelloni Bake: Pour a layer of tomato sauce in a baking dish. Arrange the stuffed cannelloni shells on top. Pour the remaining tomato sauce over the cannelloni and sprinkle with mozzarella cheese.
Bake and Serve: Bake the cannelloni in a preheated oven until the cheese is melted and bubbly and the sauce is hot and flavorful. Serve immediately, garnished with fresh parsley or basil.

Conclusion:

Spinach and mushroom cannelloni is a delicious and versatile dish that can be enjoyed as a main course or a side dish. With its creamy spinach and mushroom filling, rich tomato sauce, and melted mozzarella cheese, this dish is sure to impress your family and friends. Whether you're a seasoned cook or a beginner, this recipe provides clear instructions and helpful tips to guide you through the process. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you with a satisfying and flavorful meal.