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Cannelloni Stuffed with Spinach and Mushrooms

A cozy baked pasta dish filled with spinach and mushrooms that feels rich yet is light enough for weeknight meals.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 125 g Cremini mushrooms Finely chopped
  • 0.5 clove Garlic Mince finely
  • 100 g Spinach Fresh
  • 125 g Fresh lasagna sheets Cut in half
  • 45 g Mascarpone
  • 25 g Grated semi-aged Gouda
  • 1.5 tsp Italian spices
  • 0.5 tbsp Black balsamic vinegar
  • 0.5 tbsp Olive oil For sautéing
  • 0.25 cube Vegetable bouillon
  • Salt and pepper To taste
Sauce Ingredients
  • 0.5 packet Tomato passata

Method
 

Preparation
  1. Preheat the oven to 200 degrees Celsius.
  2. Finely chop the mushrooms and mince the garlic.
  3. Heat olive oil in a sauté pan, sauté the garlic for 1 minute, then add the mushrooms and cook for 4-5 minutes.
  4. Add 2/3 of the spinach and cook until wilted.
Mix Filling
  1. In a bowl, mix mascarpone and half the cheese, season with salt and pepper.
  2. In the sauté pan, add passata, balsamic vinegar, bouillon, Italian spices, and water, cooking for 4-5 minutes.
Assemble Cannelloni
  1. Cut the lasagna sheets in half, spread the cheese mixture, top with raw spinach, then the mushroom mixture.
  2. Roll the sheets into cannelloni.
Bake
  1. Pour some passata into an oven dish, arrange cannelloni, pour remaining passata over, and sprinkle with remaining cheese.
  2. Bake for 20-25 minutes or until cooked.
  3. Serve on plates.

Notes

For a healthy serving, consider pairing with a large green salad or steamed vegetables. Keep portion control in mind for weight loss. Freeze uncooked rolls for meal prep.