Sanjeev Kapoor

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Cannelloni With Spinach And Mushrooms Recipe

Pasta stuffed with spinach and mushroom.

This recipe is from the book Italian Cooking.

Prep Time : 11-15 minutes

Cook time : 1.30-2 hour

Serve : 4

Level Of Cooking : Medium

Cannelloni With Spinach And Mushrooms


  • Pasta
  • Refined flour (maida)
    1 cup
  • Salt
    to taste
  • Olive oil
    4 teaspoon
  • Egg
  • For filling
  • Spinach chopped
    3 bunch
  • Button mushrooms halved
  • Unsalted butter
    3 tablespoon
  • Refined flour (maida)
    5 teaspoon
  • Milk hot
    2 cup
  • Onion chopped
    1 medium
  • Garlic
    1 cloves
  • Salt
    to taste
  • White pepper powder
    1/2 teaspoon
  • Nutmeg grated
    a pinch
  • Parmesan cheese grated
    1 tablespoon
  • Bread crumbs
    1 tablespoon


Step 1

Place the flour, salt, two teaspoons of olive oil and egg in a bowl and knead into a stiff dough. Cover and set aside for ten minutes. Divide the dough into four portions. Work with one portion of dough and keep the rest of the portions covered with a damp cloth.

Step 2

Flatten the dough and roll out into a rectangle. Fold the sheet thrice and roll out again. Repeat this process ten times till the sheets can be rolled very thin. Boil six cups of water with salt; add the pasta sheets.

Step 3

When the sheets rise to the surface remove them with a slotted spoon and refresh in cold water. Drain and lay sheets on a kitchen towel. Brush each sheet with the remaining olive oil and place one on top of the other. For the filling, melt half the butter in a pan; remove from heat and stir in five teaspoons of flour.

Step 4

Sauté over low heat for two minutes. Gradually add the hot milk and whisk till smooth. Simmer for ten minutes, stirring continuously, till the sauce coats the back of a spoon. Remove from heat, strain and set aside.

Step 5

Preheat the oven to 190°C. In a separate pan, melt the remaining butter over low heat; cook onion and garlic till soft, making sure that the colour does not change. Add the spinach and mushrooms and cook over medium heat for two to three minutes.

Step 6

Season with salt, white pepper powder and nutmeg. Add half the Parmesan cheese and enough white sauce to bind it all together. Lay the pasta sheets on a board. Spoon the filling along the centre of each sheet and roll up the pasta.

Step 7

Place the rolls in a buttered ovenproof dish and pour the remaining sauce over. Sprinkle the remaining Parmesan cheese mixed with breadcrumbs over the top.

Step 8

Bake for twenty to twenty-five minutes till the top is golden brown.

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