WW SPINACH AND MUSHROOM CANNELLONI REDO
Saw this recipe, thought right away, Even with pasta, this MAKES my day! Redoing ingredient list, so protein level I can raise! Thank you to the original poster, to whom I give praise! Ww Spinach and Mushroom Cannelloni Recipe #420560 NOTE: I have changed the servings from 4 to 8 as 2 tubes are VERY filling served with a salad and balsamic vinegar
Provided by mickeydownunder
Categories One Dish Meal
Time 45m
Yield 16 cannelloni tubes, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F Heat a large pan misted with low fat oil spray, add the mushrooms and cook over a medium heat for 3 mins until the juices begin to be released.
- Add the garlic and continue cooking for 2 mins or until the juices have evapourated.
- Add the spinach in batches and cook, stirring, until wilted. Remove from the heat and stir in the tomato paste, dried herbs and season with salt and pepper. Cool slightly.
- Using the end of a teaspoon, stuff the cannelloni tubes with the spinach and mushroom mixture and place in a single layer in a baking dish.
- Blend 4 tbs of the milk with the cornstarch to make a paste. Bring the rest of the milk to the boil in a pan, then add the cornstarch paste. While stirring, bring it back to the boil and cook until thickened slightly - it should still be quite runny. Remove the pan from the heat, add the mustard and half of each of the cheeses and season with salt and pepper.
- Pour the sauce over the cannelloni, top with the slices of tomato and sprinkle with the remaining cheese.
- Bake for 30 minutes Serve with salad and enjoy!
Nutrition Facts : Calories 177.4, Fat 9.8, SaturatedFat 5.9, Cholesterol 31.2, Sodium 397.4, Carbohydrate 12.2, Fiber 2.2, Sugar 2.2, Protein 11.6
MUSHROOMS AND SPINACH ITALIAN STYLE
This recipe is a typical recipe of Southern Italy, specifically Apulia. Spinach and mushrooms are sauteed with onion, garlic, balsamic vinegar, and white wine.
Provided by Salvatore
Categories Side Dish Vegetables Greens
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium-high heat. Saute onion and garlic in the oil until they start to become tender. Add the mushrooms, and fry until they begin to shrink, about 3 to 4 minutes. Toss in the spinach, and fry, stirring constantly for a few minutes, or until spinach is wilted.
- Add the vinegar, stirring constantly until it is absorbed, then stir in the white wine. Reduce heat to low, and simmer until the wine has almost completely absorbed. Season with salt and pepper to taste, and sprinkle with fresh parsley. Serve hot.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 10.3 g, Fat 14.2 g, Fiber 3.1 g, Protein 5.6 g, SaturatedFat 2 g, Sodium 68.8 mg, Sugar 4.1 g
MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI
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
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.
CANNELLONI WITH SPINACH AND MUSHROOMS
With the assistance of some of my Italian friends, I developed this marvelous tasting Cannelloni recipe. It takes a bit of time to prepare but is worth every effort one puts into it.
Provided by William Uncle Bill
Categories Cheese
Time 1h10m
Yield 8 large cannelloni tubes, 4 serving(s)
Number Of Ingredients 22
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.
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- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil.
- Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, mushrooms, sage and thyme and cook, stirring, for 5–6 minutes or until mushrooms are lightly browned. Stir in spinach. Cook for 1–2 minutes or until excess liquid has evaporated.
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