Mushroom and spinach cannelloni
7
Points®
Total time: 1 hr • Prep: 15 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
Not too heavy or too light, this flavour-filled pasta dish is ideal for lunchtime entertaining. Plus it's great for vegetarian guests
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Garlic
3 clove(s), crushed
Mushrooms
300 g, (button), quartered
Swiss brown mushrooms
300 g, quartered
Fresh sage
6 tbs, (6 leaves), thinly sliced
Fresh thyme
1 tbs, finely chopped
Cooked frozen spinach
250 g, thawed, chopped
Fresh lasagne sheets
4 individual, (4 x 47g)
Reduced-fat ricotta cheese
400 g, fresh, crumbled
Tomato passata
2 cup(s), (500ml)
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 2L (8-cup) capacity ovenproof dish with oil.
2
Heat oil in a large non-stick frying pan over medium-high heat. Add onion and cook, stirring, for 5 minutes or until softened. Add garlic, mushrooms, sage and thyme and cook, stirring, for 5–6 minutes or until mushrooms are lightly browned. Stir in spinach. Cook for 1–2 minutes or until excess liquid has evaporated.
3
Cut lasagne sheets in half widthways. Spoon ½ cup mushroom mixture down centre of each piece of pasta. Top each with 1 tablespoon ricotta. Roll cannelloni to enclose filling.
4
Spread ½ cup (125ml) pasta sauce over base of prepared dish. Arrange cannelloni in a single layer on top and cover with remaining pasta sauce. Sprinkle with remaining ricotta. Bake for 30 minutes or until pasta is tender and top is light golden. Serve.
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