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Recipe by Brynie Greisman

Spinach-Cheese Cannelloni

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Spinach-Cheese Cannelloni
Dairy Dairy
Medium Medium
8 Servings
Allergens

Contains

- Gluten - Dairy - Egg - Wheat
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

This garnered raves from everyone who tasted it. The sauces and cheeses are not too heavy, and it uses readily available ingredients. It has a few steps but isn’t complicated at all. You can swap the cannelloni for regular pasta if you wish.

Ingredients

Cannelloni

  • 1 8.8-ounce (250-gram) package cannelloni (approx. 24 tubes)

  • butter, to grease pan

  • 24 ounces (680 grams) Tuscanini Marinara Sauce

  • handful shredded cheese, for sprinkling

Filling

  • 1 tablespoon Gefen Olive Oil

  • 1 tablespoon butter

  • 1 onion, diced

  • 1 clove garlic, minced or 1 cube Gefen Frozen Garlic

  • handful of button mushrooms (approximately 4), chopped

  • 8 ounces (250 grams) frozen chopped spinach, thawed and drained

  • 1 pound (500 grams) Mehadrin cottage cheese

  • 1/3 cup shredded cheese

  • 1 egg

  • salt, to taste

  • pepper, to taste

  • pinch nutmeg

Bechamel Sauce

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 1 8-ounce (250-milliliters) container low-fat cooking cream (you can sub half-and-half or 1/3 cup heavy cream and 2/3 cup milk)

  • salt, to taste

  • pepper, to taste

  • pinch nutmeg

Directions

Prepare the Filling

1.

Heat olive oil and butter in a large frying pan.

2.

Add onion and sauté for five minutes. Add garlic and sauté one minute more. Add mushrooms and continue sautéing five more minutes, stirring frequently. Raise the heat during the last two minutes so the liquid evaporates.

3.

Transfer the sautéed vegetables to a large bowl. Add spinach, cottage cheese, shredded cheese, egg, and seasoning. Mix together well.

4.

Transfer filling to a piping bag. Cut off the tip so it fits the opening of the cannelloni tubes. When filling the tubes, place the tip of the bag at one end of the cannelloni and use your finger to close off the other end.

Prepare the Sauce

1.

Melt the butter in a frying pan.

2.

Add flour and cream and whisk together. Stir until creamy and thickened. Remove from heat.

3.

Add seasoning and adjust to taste.

To Assemble

1.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

2.

Grease a nine x 13-inch (20×30-centimeter) baking pan with butter.

3.

Pour half the marinara sauce on the bottom of the pan. Add half the béchamel sauce in dollops on top. Lay filled cannelloni one near the other in the sauce (you may need another small pan). Repeat layers of sauce, covering all the tubes.

4.

Cover well and bake for 40 minutes.

5.

Remove from oven and sprinkle with shredded cheese.

6.

Cover and return to the oven for another five minutes.

7.

Uncover and bake for five more minutes. Let sit for a few minutes, covered, before serving.

Tips:

To use regular pasta for this recipe, cook according to package directions and top with the spinach-mushroom filling. Mix in a little bit of each sauce. Combine together.

Credits

Food and Prop Styling by Renee Muller
Photography by Chavi Feldman

Recipe tags

9 days bechemel sauce brynie greisman cannelloni cheese noodles pasta Shavuos spinach
Spinach-Cheese Cannelloni

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