Cannelloni With Spinach And Mushrooms Recipes

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI

Steps:

• In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
• To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
• To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.

SPINACH BEEF CANNELLONI (MANICOTTI)

Steps:

• Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
• Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
• Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
• Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
• Add beef and cook, breaking it up as you go, until it all changes from red to brown.
• Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
• Remove and cool slightly.
• Preheat oven to 180°C/350°F.
• Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
• Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
• Sprinkle with cheese, loosely cover with foil.
• Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
• Remove from oven, sprinkle with parsley if using then serve!

CANNELLONI STUFFED WITH FETA AND MUSHROOMS

Steps:

• Trim the mushrooms and cut into slices. Rinse and trim the leeks and cut into thin rings. Rinse and trim the spinach and chop coarsely. Peel the onion and garlic and finely chop.
• Sauté the mushrooms in hot butter for 1-2 minutes. Add the leek and the spinach, sauté 1-2 minutes, then remove from the heat. Crumble the feta, stir 1/2 into the mixture and season with salt and pepper.
• Preheat the oven to 180°C (approximately 350°F). Grease a baking dish with oil.
• Fill the cannelloni with the mushroom mixture and lay next to each other in the baking dish. Beat the eggs with the cream and season with salt, pepper and nutmeg. Pour over the pasta and crumble the remaining feta cheese over the top. Bake in the preheated oven for about 25 minutes, until golden brown. Remove from the oven and serve immediately.

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI

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.

MUSHROOM CANNELLONI

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Peel the onions and garlic, then pulse until very fine in a food processor.
• Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.
• Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.
• Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.
• Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.

CANNELLONI WITH SPINACH AND MUSHROOMS

Steps:

• Cook cannelloni tubes according to package direction; drain and set aside to cool.
• SAUCE--------------.
• In a medium size saucepan, heat olive oil on medium-high heat.
• Add chopped onion and saute' until just softened, about 4 minutes.
• Add chopped mushrooms and continue to saute' for another 3 minutes.
• Stir in tomato sauce, Worcestershire sauce, oregano, basil, parsley and water and bring to boil.
• Reduce heat and simmer for 20 minutes, stirring occasionally.
• FILLING--------------.
• In another medium-size saucepan, melt margarine or butter on medium heat.
• Stir in flour and cook for 1 minute mixing continuously.
• DO NOT BURN OR LET THE FLOUR GO LUMPY.
• Gradually stir in milk and cook on medium heat, stirring continuously until a smooth and thick sauce is formed.
• Stir in Ricotta cheese and Parmesan cheese, and continue to cook until the cheese has melted.
• Remove from heat and stir in drained, chopped spinach, beaten egg, ground nutmeg and salt.
• Carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside.
• CAREFUL NOT TO SPLIT THE COOKED TUBES.
• Preheat oven to 350 F degrees.
• In a 9" x 9" oven-proof casserole dish, spoon 2/3 of the sauce mixture over the bottom.
• Place stuffed tubes in a single layer into the sauce.
• Spoon remainder of the sauce over the tubes.
• Sprinkle with grated Mozzarella cheese and grated Parmesan cheese.
• Tightly cover with aluminum foil; place in preheated 350 F oven and bake for 20 minutes.
• Remove aluminum foil and continue to bake for an additional 10 minutes or until sauce is bubbling and a nice golden crust forms.
• Serve hot.

MARY BERRY'S MUSHROOM AND SPINACH CANNELLONI RECIPE

Steps:

• Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
• To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
• Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the Parmesan. Stir to combine.
• Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
• Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the Parmesan.
• Bake for 30-35 minutes or until golden brown and bubbling.