Cannelloni

Try homemade cannelloni with spinach, mushrooms, and Arla grated mozzarella cheese filling topped with tomato sauce. Served with a fresh pointed cabbage salad that brings in a zingy crunch, the overall flavour experience gets even better. Perfect for kids as well as adults and easy to make for guests, our mushroom and spinach cannelloni recipe combines tender pasta tubes with a rich, savoury filling of sautéed mushrooms and wilted spinach, all bathed in a delicious, savoury tomato sauce. Try it the next time you are craving Italian food!

Ingredients

4 people

Cannelloni

  • 15 g Butter
  • 200 g Sliced mushrooms
  • 2 Small garlic cloves
  • 250 g Spinach leaves
  • 1 can Peeled tomatoes with chilli
  • 1 tsp Coarse salt
  • 1 Lasagne sheet approx. 200g
  • 1 Egg white
  • 200 g Arla Grated mozzarella cheese
  • 2 Large tomatoes in small pieces
  • 1 tsp Ground nutmeg

Pointed cabbage salad

  • 300 g Finely chopped pointed cabbages
  • 1 Finely chopped red onion
  • 1 tbsp Vinegar
  • 1 tbsp Freshly squeezed lemon juice
  • ½ tsp Coarse salt

Serve with

  • 240 g Bread

Instructions

Cannelloni

  • Melt butter in a sauté pan over high heat without browning. Sauté mushrooms and garlic for approx. 2 minutes.
  • Put spinach in a sieve and squeeze out the moisture. Mix the spinach with the mushrooms and fry over medium heat for a further 2 minutes. Add salt and the can of tomatoes. Season to taste. 
  • Divide the lasagne sheet into 2 evenly sized pieces (approx. 14x55 cm) and brush with egg white. Divide each of the 2 pieces into 4 evenly sized pieces so that you have a total of 8 sheets (approx. 14x14 cm).
  • Spread the filling and 50 g of the cheese – on the side brushed with egg white – onto each of the 8 pieces and roll them up.
  • Place the 8 cannelloni in a greased ovenproof dish (approx. 20x30 cm) and spread the fresh tomatoes on top. Sprinkle with nutmeg and salt and spread the rest of the chopped tomatoes on the cannelloni.
  • Sprinkle with the rest of the cheese and bake the dish at the bottom of the oven for about 20 minutes at 225°C (regular oven). Take it out and let it sit, covered, for approx. 10 minutes.

Pointed cabbage salad

  • Toss the pointed cabbage with red onion, vinegar, and lemon juice.
  • Transfer the salad to a serving dish and sprinkle it with salt.

Enjoy!