|2 servings||calories per servings 660||protein serving 29 g||carbs per serving 101 g||total fat per serving 18 g|
Cannelloni literally translates to “large reeds” or “large tubes.” This traditional dish starts with sheets of fresh pasta that are stuffed with something rich and delicious and rolled into neat cylinders. It’s all topped with a flavorful sauce – a béchamel, in this case – and baked in the oven until a tempting aroma fills the kitchen. Although many cannelloni recipes call for chicken, pork or lots of cheese, our version – with pasta provided by our friends at Alfresco Pasta in Nashville – stars green spinach and meaty mushrooms. There’s plenty to satisfy omnivores and vegetarians alike.
|Nutrition Facts||/ Per Serving|
|Total Fat||18 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||101 g|
|Dietary Fiber||9 g|
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!
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.Learn More...