Spinach & Mushroom Cannelloni

Name: Spinach & Mushroom Cannelloni
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 3
Cuisine: Italian
Ingredients: 250g cannelloni; 165g cream cheese; 250g mushrooms; 150g spinach; 2 cloves garlic; 1 egg; 75g grated parmesan cheese; 6tbsp butter; 3tbsp flour; 200-300ml whole milk; Pinch cayenne pepper; 2 sprigs fresh thyme; Salt; Pepper

50m

Time

Price

Easy

Difficulty

“This is a simple yet impressive recipe, it's so creamy and utterly delicious!”

— Charlotte Heal-Cohen

Method

Step 1

Melt 3tbsp butter in a pan, then whisk in the flour. Add the milk, cayenne, salt and pepper and whisk until smooth, then leave to cook on a low heat until thickened. Preheat your oven to 180ºC

Step 2

Mince the garlic. Very finely dice the mushrooms, then add to a frying pan with 1tbsp butter, thyme leaves, spinach and garlic. Cook until the mushrooms are soft and the spinach has wilted, then leave to cool

Step 3

Beat the cream cheese and egg together, then add the mushroom and spinach mixture and 50g parmesan cheese

Step 4

Pour the mixture into a piping bag, then pipe into the cannelloni in a baking dish. Once the pasta is filled, cover the dish with the béchamel sauce. Grate over 25g parmesan and add 2tbsp butter broken into small pieces over the top. Bake for 35-40 minutes, serve and enjoy!