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Notes

NOTE: We gave this recipe to the students of Norwood Morialta High School Yiying Zhang, Linh Nguyen, Peishan Zhang and Hyeonsu Jo. As part of their lesson, they cooked the recipe and photographed it. La Casa Del Formaggio works with local high school Norwood Morialta to teach students about food production, writing recipes, food styling techniques and photography for the food industry.

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Tags

Main, Vegetarian, Hearty, Traditional, Medium

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Ingredients

  • Filling
  • ½cup Mozzarella, shredded
  • cups Ricotta
  • ¼cup Grated Parmesan
  • 2tbsp Olive Oil
  • 1small Onion, chopped
  • 1Garlic Clove, minced
  • 3cups Fresh Spinach
  • 2cups Mushrooms, sliced
  • 1Large Egg
  • 1tbsp Dried Basil
  • 1tbsp Dried Oregano
  • 1tbsp Black Pepper
  • Marinara Sauce
  • 1tspn Olive Oil
  • ½Small Onion, chopped
  • 2Garlic Cloves, minced
  • Dash of crushed red pepper
  • 1tbsp Fennel Seeds
  • 3cans of Diced Tomatoes
  • 1Tbsp Tomato Paste
  • 3Tbsp Fresh Basil, chopped
  • Salt and Pepper to taste
  • Pasta
  • 1packet Fresh Lasangne Sheets
  • Cheesy Topping
  • cups Mozzarella Shredded
  • ½tspn Salt

Preparation

  1. Preheat oven to 180C. Spray a baking dish with cooking spray and set aside.
  2. To make the filling: in a large sauce pan heat olive oil over medium-high heat. Add onion and garlic, cook until tender, about five minutes. Stir in spinach and mushrooms. Cook until mushrooms are soft and spinach is wilted, about five minutes. Remove from heat.
  3. In a large bowl, stir together ricotta, mozzarella, and parmesan. Add egg and mix until well combined. Stir in spinach and mushroom mixture and dried herbs. Set aside while you make the sauce.
  4. 4. To make the sauce: in a large stockpot heat olive oil over medium-high heat. Add onion and garlic and cook for about five minutes. Add red pepper flakes, fennel seeds, and diced tomatoes. Stir in tomato paste. Add fresh basil and season with salt and pepper. Simmer on stove for about 20 minutes.
  5. For the pasta: Boil lasagna sheets if necessary for about 3 minutes, but don't over cook. They will cook in the oven once filled. Carefully remove noodles from water and lay flat on a wire cooling rack.
  6. To assemble the cannelloni: spread about a 1/2 cup of the sauce in the baking dish. Spread about 1/4 cup spinach ricotta filling in a line along one short side of the lasagna noodle. Put 1 tablespoon of sauce on top and then roll up to enclose filling. Carefully transfer cannelloni to pan and place seam side down. Continue stuffing and rolling remaining cannelloni.
  7. Top cannelloni with remaining sauce and 1 1/2 cups shredded mozzarella. Cover pan with foil and bake until sauce is bubbling, about 30 minutes. Remove foil and bake for 5 additional minutes, until cheese is melted. Top with remaining sauce and serve hot.
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