Spinach, mushroom and ricotta cannelloni

Spinach, mushroom and ricotta canneloni

Posted on

by Simplebutsplendid
Jump to RecipePrint Recipe

Italian inspired Meat free Monday dishes are an absolute favorite of mine. Today I am sprucing up the family favorite spinach and ricotta cannelloni by adding in mushrooms. It gives it such a delicious umami flavor which rounds out the dish so well.

Let’s get cooking…

Start by sweating the onions in olive oil, once softened, add in the garlic and stir for 30 seconds. Add the mushrooms and spinach, along with red chilli flakes, salt and pepper to taste. Allow this to cook until mushrooms have released all their water and everything has cooked down and there isn’t any liquid left.

Lower the heat, add in the ricotta, nutmeg and lemon juice, stir until combined. Allow the mixture to cool then fill into a piping bag or ziploc with the corner cut-off, I have this is the most effective way of filling the tubes.

Spread 1/4 of the marinara in a baking dish, fill the cannelloni and place on top of the sauce, pour over the remaining sauce and top with mozzarella.

Bake at 180C for 30 minutes until golden. Serve with a fresh salad.

Spinach, mushroom and ricotta canneloni
Pin
Print

Spinach, mushroom and ricotta canneloni

Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 

Ingredients

  • 250g chestnut mushrooms, finely sliced

  • 250g spinach

  • 125g ricotta

  • 1 tsp red chilli flakes

  • salt

  • pepper

  • 2 tblsp olive oil

  • 1/4 tsp grated nutmeg

  • 2 tsp lemon juice

  • 1 onion diced

  • 2 cloves garlic, grates

  • 125g cannelloni shells (about 8-10)

  • 2 cups good quality marinara sauce

  • 1 cup mozzarella, grated

Directions

  • Start by sweating the onions in olive oil, once softened, add in the garlic and stir for 30 seconds.
  • Add the mushrooms and spinach, along with red chilli flakes, salt and pepper to taste. Allow this to cook until mushrooms have released all their water and everything has cooked down and there isn’t any liquid left.
  • Lower the heat, add in the ricotta, nutmeg and lemon juice, stir until combined.
  • Allow the mixture to cool then fill into a piping bag or ziploc with the corner cut-off, I have this is the most effective way of filling the tubes.
  • Spread 1/4 of the marinara in a baking dish, fill the cannelloni and place on top of the sauce, pour over the remaining sauce and top with mozzarella.
  • Bake at 180C for 30 minutes until golden.
  • Serve with a fresh salad.

Published by

Simplebutsplendid