Cannelloni With Spinach And Mushrooms

Total Time: 1 hr 10 mins Preparation Time: 40 mins Cook Time: 30 mins

Ingredients

• 8 large cannelloni tubes
• 3 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 1/2 cup chopped, fresh button mushroom
• 14 fluid ounces tomato sauce
• 1/4 teaspoon worcestershire sauce
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil or 2 tablespoons finely chopped fresh oregano
• 2 tablespoons finely chopped fresh parsley
• 1/2 cup water
• 2 tablespoons margarine or 2 tablespoons butter
• 1 tablespoon all-purpose flour
• 2/3 cup whole milk, homogenized
• 10 ounces frozen spinach, thawed and finely chopped
• 1/2 cup ricotta cheese
• 1/3 cup grated mozzarella cheese
• 4 tablespoons grated parmigiano-reggiano cheese
• 1 large egg, beaten
• 1/16 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup grated mozzarella cheese
• 4 tablespoons grated parmigiano-reggiano cheese

Recipe

• 1 cook cannelloni tubes according to package direction; drain and set aside to cool.
• 2 sauce--------------.
• 3 in a medium size saucepan, heat olive oil on medium-high heat.
• 4 add chopped onion and saute' until just softened, about 4 minutes.
• 5 add chopped mushrooms and continue to saute' for another 3 minutes.
• 6 stir in tomato sauce, worcestershire sauce, oregano, basil, parsley and water and bring to boil.
• 7 reduce heat and simmer for 20 minutes, stirring occasionally.
• 8 filling--------------.
• 9 in another medium-size saucepan, melt margarine or butter on medium heat.
• 10 stir in flour and cook for 1 minute mixing continuously.
• 11 do not burn or let the flour go lumpy.
• 12 gradually stir in milk and cook on medium heat, stirring continuously until a smooth and thick sauce is formed.
• 13 stir in ricotta cheese and parmesan cheese, and continue to cook until the cheese has melted.
• 14 remove from heat and stir in drained, chopped spinach, beaten egg, ground nutmeg and salt.
• 15 carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside.
• 16 careful not to split the cooked tubes.
• 17 preheat oven to 350 f degrees.
• 18 in a 9" x 9" oven-proof casserole dish, spoon 2/3 of the sauce mixture over the bottom.
• 19 place stuffed tubes in a single layer into the sauce.
• 20 spoon remainder of the sauce over the tubes.
• 21 sprinkle with grated mozzarella cheese and grated parmesan cheese.
• 22 tightly cover with aluminum foil; place in preheated 350 f oven and bake for 20 minutes.
• 23 remove aluminum foil and continue to bake for an additional 10 minutes or until sauce is bubbling and a nice golden crust forms.
• 24 serve hot.