Spinach Mushroom Cannelloni
- 2 tablespoons olive oil
- 1 small onion, chopped
- 1 garlic clove, minced
- 3 cups fresh spinach
- 2 cups sliced mushrooms
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1 large egg, beaten
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 small onion, chopped
- 2 garlic cloves, minced
- Dash crushed red pepper
- 1 teaspoon fennel seeds
- 3 (15 ounce) cans diced tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons chopped fresh basil
- Salt and pepper, to taste
- 1 box No-Boil Lasagna Noodles (we use Barilla No-Boil Homemade Flat Lasagna Noodles)
- 1 1/2 cups shredded mozzarella cheese
- This recipe is vegetarian
- Produce
- Basil, dried (1 teaspoon)
- Basil, fresh (3 tablespoons)
- Mushrooms (2 cups)
- Onion, small (1 1/2)
- Oregano, dried (1/2 teaspoon)
- Spinach, fresh (3 cups)
- Tomatoes (3 (15 ounce) cans)
- Canned Goods
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Black pepper (1/4 teaspoon)
- Fennel seeds (1 teaspoon)
- Garlic clove (3)
- Olive oil (3 tablespoons)
- Red pepper (1 Dash)
- Salt (1/2 teaspoon)
- Salt and pepper (1)
- Pasta & Grains
- No-boil lasagna noodles (1 box)
- Dairy
- Mozzarella (2 cup)
- Parmesan cheese (1/4 cup)
- Ricotta cheese (1 1/2 cups)
- Refrigerated
- Egg, large (1)
Social Stats
63.7Rating
1-100
1-100
3Tweets
118Facebook
Shares
Shares
11,700StumbleUpon
Views
Views
724PinterestPins
Recipe Stats
Published January 10, 2011 (2 years ago).
25 people saved this recipe.
