Cheesy Mushroom Cannelloni Food

MUSHROOM CANNELLONI

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Peel the onions and garlic, then pulse until very fine in a food processor.
• Tip into a large casserole pan on a medium-high heat with 1 tablespoon of olive oil. Trim, wash, pulse and add the leeks. Saving 2 mushrooms for later, pulse the rest and stir into the pan. Cook it all for 15 minutes, stirring regularly, then season to perfection and turn the heat off.
• Meanwhile, for the sauce, pour 3 tablespoons of oil into a separate pan on a medium heat. Whisk in the flour for 2 minutes, then gradually whisk in the milk. Simmer for 5 minutes, or until thickened, then grate in the cheese and season to perfection.
• Pour one third of the sauce into a 25cm x 30cm roasting tray. As soon as the filling is cool enough to work with, push both ends of each pasta tube into it to fill, lining them up in the tray as you go. Pour over the rest of the sauce, then finely slice the reserved mushrooms and use them to decorate the top.
• Drizzle with 1 tablespoon of oil and bake for 45 minutes, or until golden and cooked through.

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI

Steps:

• Preheat oven to 350°F.
• Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
• Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
• Pour filling into two 1-quart size Ziploc baggies.
• In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
• Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
• Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
• Sprinkle with mozzarella and parmesan.
• Cook for 30 minutes.

CHEESY MUSHROOM CANNELLONI

Steps:

• Turn toaster oven to bake at 350 degrees. Saute onion in a frying pan with butter over medium-high heat for about 2 minutes. Add mushrooms and cook 2-3 minutes, or until most of the liquid has evaporated. Turn off heat and stir in 1 cup marinara sauce, mozzarella, and ricotta. Lay two egg roll wrappers stacked together on a flat surface. Spoon 1?4 cup mushroom mixture on top about 1 inch from one edge. Roll up, enchilada style. Repeat with remaining egg roll wrappers until you have 8 total rolls. Spread remaining marinara sauce in a 9-inch square baking pan. Place the cannelloni rolls on top of the marinara sauce as necessary to make a single layer in the pan. Spread Alfredo sauce evenly over top. Sprinkle Parmesan cheese on top. Bake for 30-35 minutes, or until lightly browned and bubbly. Let stand 5 minutes before serving. Makes 4-6 servings.

CHEESY SPINACH CANNELLONI

Steps:

• -preheat oven to 350 degrees.
• -boil cannelloni tubes until still quite firm (they will finish cooking in the oven), emerse in cold water to stop cooking and cool and toss with a little olive oil to keep from sticking together.
• -thaw frozen spinich.
• -while doing the above, saute shitakes in a little butter or olive oil with onion salt to taste, add to tomato sauce.
• -mix ricotta, spinich, egg, dill, garlic, parmesan, salt, and pepper until well blended.
• -stuff tubes with filling and arange in a single layer in a lasagne pan with tomato sauce above and below, be sure to cover all pasta as it will dry out if left uncovered.
• -top with shredded cheddar and cover with foil.
• -cook covered for 30 min or until pasta is soft and filling is hot.
• -if desired remove foil and broil for a few min to brown cheese.

FOUR CHEESE CANNELLONI

Steps:

• For Vegetarian please read step 8 and omit the turkey.
• Preheated oven @ 350F or can be microwaved.
• Oven/microwave proof dish.
• Have the cannelloni cooked and well drained, ready for the filling.
• *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
• Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
• In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
• Add the oregano, chopped onion and cooked ground turkey.
• ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
• With a spatula, fold in the motzarella and parmesean cheeses.
• Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
• To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
• Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
• To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.