Authentic home cooking from Italy, with US measurements. 
Cannelloni with Ricotta, Spinach, and Porcini Mushrooms
Cannelloni with Ricotta, Spinach, and Porcini Mushrooms
Open in Cookpad AppSteps
- 1
Boil the spinach. Once cooked, drain and squeeze out excess water, then sauté in a pan with a little butter, salt, pepper, and nutmeg. Meanwhile, clean, chop, and cook the mushrooms in olive oil with a garlic clove.
- 2
Once both are cooked, roughly blend them together.
- 3
In a bowl, mix the ricotta, egg, and Parmesan cheese. Then add the spinach and mushroom mixture and season with salt.
- 4
Spread a layer of béchamel sauce in a baking dish. Fill the uncooked cannelloni noodles with the filling and arrange them on top.
- 5
Finish by covering the cannelloni with more béchamel sauce, dot with small pieces of butter, sprinkle with Parmesan cheese, and bake in a preheated oven at 400°F (200°C) for 20 minutes.
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