Mushroom and Spinach Cannelloni with Emmental Cheese Sauce |
(NC)—A warm, comforting, child friendly vegetarian meal that is great to make for weekend dinners or make it ahead, cool and store in freezer for busy weeknight dinners. Serve with green vegetables and salad.
Preparation Time: 1 hour
1 tbsp (15 mL) olive oil
In a large non-stick skillet heat oil over medium high heat; sauté mushrooms and shallots until mushrooms are browned and release their juices, about 4-5 minutes. Add spinach and stir just until wilted. Cool.
In a large saucepan melt butter over medium heat; stir in flour until smooth and bubbling. Gradually whisk in milk; increase heat and stirring constantly bring to boil and boil gently for about 2 minutes, until thickened and smooth. Stir in nutmeg, ¼ tsp (1mL) each salt and pepper and 1 cup (250 mL) shredded cheese just until melted; remove from heat. Spread 1 cup (250 mL) of sauce on bottom of lightly greased 13x9 “(33x23 cm) baking dish. In food processor combine mushroom mixture, egg, ricotta cheese, ¼ tsp (1 mL) each salt and pepper; process until well mixed; pipe mushroom filling into cannelloni and arrange in single layer in the sauce. Pour remaining sauce over top of pasta, taking care that each tube is well covered. Cover and bake in 350ºF (180 ºC) oven for 45 minutes, then uncover and sprinkle with remaining 1 cup (250 mL) shredded cheese and bake for10 minutes or until hot and bubbling. Broil to just brown the top. Allow to cool 5 minutes and serve. Makes 6 servings Tips: Since the filling is soft and creamy a piping bag or decorating kit is necessary to fill the cannelloni tubes. To make ahead bake covered for 45 minutes. Cool, wrap and freeze for future use. Thaw in refrigerator over night; bake covered in oven until hot; remove cover, sprinkle cheese on top and proceed as aboveRecipe from Conestoga Colleges' entry into the “Make it with Mushrooms Student Chef Challenge,” Fall 2008. Additional recipes are available online at www.mushrooms.ca. |
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