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About the Dish

  • Onion


  • Garlic


  • Mixed Mushrooms

    Mixed Mushrooms

  • Spinach


  • Whole Milk

    Whole Milk

  • Butter


  • All Purpose Flour

    All Purpose Flour

  • Alfresco Pasta Fresh Pasta Sheets

    Alfresco Pasta Fresh Pasta Sheets

  • Tomato Sauce

    Tomato Sauce

  • Grated Parmesan

    Grated Parmesan


Heat oven to 350° F. MISE EN PLACE Halve, peel and slice onion. Peel and mince garlic. Thinly slice mushroom caps and tender stems. Chop spinach.
Place a medium sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot and shimmering add onion and sauté for 3-4 minutes, until translucent.
Add garlic; sauté 30 seconds or until fragrant. Add mushrooms and sauté until mushrooms have browned nicely and all liquid has evaporated, about 3 minutes. Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. Stir in spinach, tossing for 30 seconds, and set aside to cool slightly.
Make the béchamel: place milk in a small saucepan, and heat over medium heat until warm, about 3 minutes (or heat it in a glass bowl in the microwave, on HIGH for 30 seconds). In a small saucepan, melt butter; whisk in flour, and cook until foaming but not browned, about 1 minute. Add milk, and whisk to combine well. Season to taste with kosher salt and pepper.
Add half of the béchamel to the cooked mushroom mixture, and mix well. Prepare an 8x8-inch baking dish by spreading 1/4 cup of béchamel sauce in the bottom.
Working with 1 pasta sheet at a time (cover the rest so they don’t dry out), place 1/4 cup mushroom filling on the bottom of each wrapper. Roll them up (not too tightly or they’ll burst while baking).
Place filled cannelloni seam side down on the sauced baking dish, making sure they fit snugly. Top with tomato sauce. Spoon remaining béchamel sauce on top of each cannelloni, and smooth slightly with the spoon.
Top the cannelloni with cheese, and bake until the sauce is bubbly and the cheese is melted, about 20 minutes.
Let rest for about 10 minutes. Serve, and enjoy!