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Creamy Spinach and Mushroom Stuffed Cannelloni

A warm and filling dish that blends creamy cheese with fresh greens and tender mushrooms, offering a lighter version of a classic pasta bake.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the filling
  • 125 g cremini mushrooms Finely sliced.
  • 1/2 clove garlic Crushed or finely minced.
  • 100 g spinach Use fresh spinach.
  • 125 g mascarpone Can use low-fat mascarpone.
  • 25 g grated semi-aged Gouda Choose low-fat version for a healthier option.
  • 1.5 tsp Italian spices
  • 1/2 tbsp black balsamic vinegar
  • 1/4 cube vegetable bouillon
  • salt Salt to taste
  • pepper Pepper to taste
For the assembly
  • 1/2 package tomato passata Used for sauce.
  • 125 g fresh lasagna sheets Can swap for gluten-free sheets.
  • 1/2 tbsp olive oil For sautéing garlic.

Method
 

Preparation
  1. Preheat the oven to 200 degrees Celsius.
  2. Finely slice the mushrooms and crush or finely mince the garlic.
  3. Heat 1/2 tbsp olive oil in a sauté pan over medium-high heat.
  4. Sauté the garlic for 1 minute, then add the mushrooms and cook over low heat for 4 to 5 minutes.
  5. Add 2/3 of the spinach in batches and cook until wilted.
  6. Place everything in a colander and set aside.
Filling
  1. In a bowl, mix the mascarpone and half of the Gouda cheese. Season with salt and pepper.
  2. In the same sauté pan, add the passata, black balsamic vinegar, bouillon, Italian spices, and 2 tbsp of water. Cook for 4 to 5 minutes.
  3. Cut lasagna sheets in half lengthwise to create strips.
Assembly
  1. Spread the mascarpone and cheese mixture on the lasagna strips.
  2. Layer the remaining spinach and the mushroom mixture on top.
  3. Roll the strips into cannelloni.
  4. Pour a little passata into a baking dish, arrange the cannelloni, and pour the rest of the sauce over them.
  5. Sprinkle with the remaining Gouda cheese.
  6. Bake for 20 to 25 minutes until cooked.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze unbaked for up to 2 months. Always label with the date.