Baked stuffed cannelloni looks temptingly divine. It tasted brilliant too. Even though I am not a fan of white sauce, I enjoyed eating it. I have seen a doting fondness for such dishes in the kids today. Both my daughters literally dived into the baking dish, as I finished photography. Reheating the dish would have made more sense, but they were at the brim of their patience barrel with me during the photo shoot.
There is a bed of sautéed spinach at the bottom and then a layer of mushroom stuffed cannelloni and on the top, we have a cheesy satiny sheet of white sauce. You can imagine the flavour, I guess. One change, that I would like to bring in this dish is some amount of spiciness or maybe a layer of pizza sauce, similar to lasagna. The standalone white sauce has never tickled my tastebuds. I need some spice spell to begin my moment of euphoria in food.
This stuffed cannelloni is attractively stunning to serve when you have guests at home. A greater advantage this Stuffed cannelloni dish offers is that you prepare the dish and keep it in the oven for baking, which gives you hands-free time with the guests. As the dish take good 45 minutes to bake, you are ready to serve it on the table directly from the oven. I prefer to be free from the kitchen when I have friends at home. Dishes like this are more convenient, and I keep a list of such recipes ready with me.
Castiron cook wear is a good investment, I recommend this for most of the cooking. You cook and bake in the same pan.
The recipe is very simple to follow and there is a video attached to the blog below. As per the measurements mentioned below, the appropriate size of the casserole would be 8inch in diameter.
Stuffed cannelloni
Equipment
- 1 OTG
- 1 Baking Casserole
- 1 Cast iron pan
- 1 chopping tray
Ingredients
First layer
- 1 bunch of fresh spinach
- 1 tsp butter
- salt to sprinkle
Stuffing
- 100 gm button mushrooms
- 1 tbsp butter
- 3-4 whole garlic cloves
- 1/4th cup chopped onions
- salt to taste
- greens of spring onion
- Cannelloni pasta according to the size of casserole https://amzn.to/3gfK8a4
White sauce
- 2 tbsp butter
- 15 gm flour
- 1 cup milk
- salt and pepper to taste
- 1/4th cup processed cheese https://amzn.to/3s9TSbw
Instructions
- Wash and roughly chop the fresh spinach. In a pan add a tsp of butter and sauté the spinach on medium-low flame. As the water released by the spinach due to heating will evaporate, turn off the flame and place this sautéed spinach in the casserole. Sprinkle a little salt on the top, be careful not to overseason the spinach.
- Now in the same pan add a tbsp of butter. Keep the flame on medium-low and add the garlic and onion. Sauté for 1 minute and make sure to keep it stirring so you get an even colour on the onions and garlic. Now add the chopped mushrooms and cook further.
- Cook till all the moisture released by the mushroom evaporates. When you reach near the end of cooking them add in the salt and chopped green parts of spring onions.
- Let this mixture cool down and fill the cannelloni with mushroom stuffing. Use the narrow side of a spoon to stuff the cannelloni. Refer to the video for a better understanding.
- Place the stuffed cannelloni on the bed of spinach in the casserole. https://amzn.to/3rhbl2H
- Now make the white sauce. Add butter to the same pan and as it melts add the flour. Sauté for a brief time. Gradually add the milk and keep mixing so no lumps are formed.
- Add in the cheese and season with salt and pepper. Spoon this sauce on the top of the cannelloni. Bake in the preheated oven at 180 *C for 45 minutes. https://amzn.to/3IXx7P1Serve hot and enjoy!
Video
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