Spinach & Mushroom Cannelloni with Fresh Pasta & Béchamel
Cannelloni literally translates to “large reeds” or “large tubes.” This dish takes sheets of fresh pasta (provided by our friends at Alfresco Pasta in Nashville, Tennessee!), filling them with something rich and delicious, and rolling it all into neat cylinders. It’s all topped with a flavorful sauce - a bechamel, in this case - and baked in the oven until bubbly and a tempting aroma fills the kitchen. While many cannelloni recipes call for chicken, pork or lots of cheese, green spinach and meaty mushrooms are the stars of this dish, and there’s plenty to satisfy omnivores and vegetarians alike.