Mushroom & Spinach Cannelloni

Mushroom & Spinach Cannelloni
Servings: 6 Prep 25 mins Cook 6 mins Bake 350°F 30 mins


  • Cannelloni Wrappers:
  • 3 large eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup fat-free milk
  • Mushroom-Spinach Filling:
  • 1 small onion, quartered
  • 1 clove garlic, peeled
  • 1 container (8 ounces) sliced mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried Italian herb seasoning
  • 1/8 teaspoon black pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and drained
  • 1 cup part-skim ricotta cheese
  • 1 cup part-skim shredded mozzarella cheese (4 ounces)
  • 2 tablespoons grated Parmesan cheese
  • 1 jar (26 ounces) fat-free marinara sauce

Make It


1. In medium-size bowl, combine eggs and flour. Whisk in milk until smooth. Let stand 30 minutes.

Mushroom-Spinach Filling:

2. Meanwhile, in a food processor, pulse together the onion, garlic and mushrooms until coarsely chopped.

3. Coat 10-inch skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add mushroom mixture, salt, Italian seasoning and pepper; saute 3 minutes. Add drained chopped spinach; saute 3 minutes. Remove from heat and let cool slightly. Stir in ricotta cheese, 3/4 cup of the mozzarella cheese and the Parmesan cheese.

4. To prepare cannelloni wrappers, coat 7- or 8-inch nonstick skillet with nonstick cooking spray. Heat over medium heat. Pour in 2 tablespoons batter, rotating skillet quickly to spread batter evenly over bottom; cook until top is dry but bottom is not brown, about 1 minute. Turn wrapper over; cook 15 seconds longer. Transfer to waxed-paper-lined plate; top with sheet of waxed paper. Repeat with remaining batter for a total of 12, stacking wrappers between sheets of waxed paper. (Wrappers can be prepared a day or two ahead, wrapped and refrigerated.)

5. Heat oven to 350 degrees F.

6. Spoon 1 cup marinara sauce over bottom of 13 x 9 x 2-inch baking dish. Spread 1/4 cup filling down center of each cannelloni wrapper; roll up. Place cannelloni, seam side down, in baking dish. Spoon the remaining sauce over top of cannelloni. Sprinkle evenly with the remaining 1/4 cup shredded mozzarella cheese.

7. Bake, uncovered, in 350 degree F oven until the filling is bubbly, 30 to 40 minutes. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 299, Fat, total (g): 10, chol. (mg): 132, sat. fat (g): 5, carb. (g): 33, fiber (g): 6, pro. (g): 22, sodium (mg): 845, Percent Daily Values are based on a 2,000 calorie diet.