Spinach Mushroom Cannelloni Bake

Golden baked cannelloni filled with spinach, mushrooms, and cheese, finished in a smooth garlic cream sauce.

Ingredients

For the Filling:

12 cannelloni tubes
300 g fresh spinach
250 g mushrooms, finely chopped
1 small onion, finely chopped
2 garlic cloves, minced
250 g ricotta
100 g grated mozzarella
40 g grated parmesan
1 tbsp olive oil
Salt and black pepper
1/2 tsp Italian herbs

For the Sauce:

250 ml heavy cream
150 ml milk
1 garlic clove, minced
40 g grated parmesan
Salt and black pepper
1 pinch nutmeg

For the Topping:

150 g grated mozzarella
30 g grated parmesan
Fresh parsley, chopped

Instructions

1. Preheat the oven to 190°C / 375°F.
2. Heat olive oil in a pan. Add the onion and garlic, then cook for 2 minutes.
3. Add the mushrooms and cook until soft and the liquid has reduced.
4. Add the spinach and cook until wilted. Season with salt, black pepper, and Italian herbs. Let it cool slightly.
5. Mix the spinach and mushroom filling with ricotta, mozzarella, and parmesan.
6. Fill the cannelloni tubes with the spinach mushroom mixture.
7. In a bowl, mix heavy cream, milk, garlic, parmesan, salt, black pepper, and nutmeg.
8. Spread a little sauce in the bottom of a baking dish. Place the filled cannelloni inside.
9. Pour the remaining sauce over the cannelloni. Top with mozzarella and parmesan.
10. Bake for 25–30 minutes, until golden, bubbly, and cooked through.
11. Let it rest for 5 minutes before serving. Sprinkle with fresh parsley.

Notes

If the sauce becomes too thick while baking, add a small splash of milk around the edges before serving.

This dish is best served warm straight from the baking dish.

Servings: 4
Prep Time: 25 minutes
Bake Time: 30 minutes
Total Time: 55 minutes