About the Dish

1 Onion
1 clove Garlic
12 ounces Mixed Mushrooms
2 ounces Spinach
2 pats Butter
4 teaspoons All Purpose Flour
1 cup Whole Milk
6 Alfresco Pasta Fresh Pasta Sheets
1 cup Tomato Sauce
2 tablespoons Parmesan Cheese
Per Serving
Calories 660
Total Fat 18 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 75 mg
Sodium 970 mg
Total Carbohydrates 101 g
Dietary Fiber 9 g
Sugar 19 g
Protein 29 g
Sandra Gutierrez

Sandra Gutierrez out of Cary, North Carolina is a bilingual national expert on Latin Cuisine. Over her two-decade career, she has taught thousands to cook through her four cookbooks and many classes.

Born in the USA, Sandra grew up in Latin America, where she learned about Latin American cuisine. In a career that spans more than two decades, food writer and instructor Sandra Gutierrez has taught thousands how to cook. Born in the United States, this bilingual, award-winning Latina author of four cookbooks is considered one of the top national experts on Latin American and Southern regional cuisines. "I draw inspiration from many places. I love to read about history and the history of food, where ingredients came from, why we eat what we eat. The seasons also, of course, carry a lot of importance in what I choose, what ingredients I get, making sure that they’re local, that they’re seasonal, that they’re at their peak. And then of course, art. I like the food to actually look pretty on the plate, so I also like to look at the way you see paintings, and you see landscapes, and in nature when you see the colors. I like to be able to transfer that in a plate. To me, cooking and eating is more than just something that we do to survive. We have an opportunity to do simple food, and delicious food, but also to truly enjoy every single aspect of it, and put all of our 5 senses into the experience." Sandra has assisted other culinary personalities in their classes or book signings in and around the Triangle area, including chefs Emeril Lagasse, Sara Moulton, Daisy Martinez, Giuliano Hazan, Presidential Pastry Chef Roland Mesnier, and the Grande Dame of Mexican Cuisine, Diana Kennedy and has been featured on television and radio shows. BOOKS: The New Southern-Latino Table: Recipes That Bring Together the Bold and Beloved Flavors of Latin America and the American South (part of the Gateways/Portales exhibit through this summer at the Smithsonian Institution in Washington, D.C.); Latin American Street Food: The Best Flavors of Markets, Beaches, and Roadside Stands from Mexico to Argentina; Empanadas: The Hand-Held Pies of Latin America; Beans and Field Peas, a Savor the South Cookbook. PUBLICATIONS: USA Today; The Miami Herald; The Post and Courier; The Local Palate; FOX Latino; Huffington Post; NBC Latino; RELISH; Military Officer Magazine; Cooking Club of America. AWARDS: 2016 Gourmand Award; MFK Fisher Awards for Excellence in Culinary Writing by Les Dames d’Escoffier International. To learn more about Sandra, visit sandraskitchenstudio.com

Oatmeal Porter

Highland Oatmeal Porter is the favorite beer of founder Oscar Wong and a Highland original. One of their earliest recipes, Oatmeal Porter was designed in the tradition of English porters, but with a lighter body to be enjoyed year-round in the South. A dark, roasty malt character gives way to slight bittering hops and a hazelnut finish. The richness of oatmeal porter will complement the heartiness of this dish, with the roasted malt body acting as an especially nice match for the creamy béchamel. If you cannot find Highland Oatmeal Porter we suggest a low ABV porter with lots of roasted flavors.

Highland Oatmeal Porter, Asheville, North Carolina

Nero d’Avola - Sicily, Italy

Nero d’Avola is dark, full of berry fruits, and packaged in a medium-bodied frame that will complement the spinach and mushrooms. It is slightly rustic in its flavor profile, which will match well with the bechamel. Its acids balance the creamy richness of the entire dish.

Morgante Nero d’Avola, Sicily, Italy


MISE EN PLACE • Heat oven to 350° F. • Peel, halve and thinly slice onion. • Peel and mince garlic. • Discard any tough mushroom stems. Slice tender stems and caps. • Discard any tough spinach stems. Chop leaves.
Place a sauté pan over medium-high heat. Add 1 teaspoon olive oil. When oil is hot, add onion. Cook, stirring, until onion is translucent, 3-4 minutes.
• Add garlic. Cook, stirring, until fragrant, about 30 seconds. • Add mushrooms. Cook, stirring occasionally, until mushrooms are lightly browned, about 3 minutes. • Season with 1/4 teaspoon kosher salt and 1/4 teaspoon pepper. • Add spinach. Cook, tossing, until spinach is lightly wilted, about 30 seconds. Remove pan from heat.
• Place a small saucepan over medium heat. Add butter. When butter melts, whisk in flour. Cook, whisking, until mixture is foaming but not browned, about 1 minute. • Whisking quickly, stream in milk. Cook, whisking, until sauce thickens slightly. Season to taste with kosher salt and pepper.
• Add half of sauce to mushroom mixture. • Spread 1/4 cup sauce in the bottom of a small (about 8x8 inch) baking dish.
• Place 1/4 cup mushroom filling at the bottom of each pasta sheet. • Roll them up (not too tightly or they’ll burst while baking).
• Arrange cannelloni snugly seam-side down in the prepared dish. • Top with tomato sauce. • Spoon remaining sauce on each cannelloni.
• Sprinkle with Parmesan. • Bake in oven until sauce bubbles and cheese melts, about 20 minutes.
Let rest about 10 minutes before serving. Enjoy!