Spinach Mushroom Cannelloni
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Large pasta tubes filled with spinach, mushrooms, and ricotta cheese in a tomato sauce. A classic Italian baked pasta dish with herbs and cheese. Vegetarian comfort food for lunch or dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 1 garlic clove (minced)
- 3 cups fresh spinach
- 2 cups sliced mushrooms
- 1 1/2 cups ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- 1 large egg (beaten)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 1/2 small onion (chopped)
- 2 garlic cloves (minced)
- Dash crushed red pepper
- 1 teaspoon fennel seeds
- 3 15 ounce cans diced tomatoes
- 1 tablespoon tomato paste
- 3 tablespoons chopped fresh basil
- Salt and pepper (to taste)
- 1 box No-Boil Lasagna Noodles (we use Barilla No-Boil Homemade Flat Lasagna Noodles)
- 1 1/2 cups shredded mozzarella cheese
At a glance
PER SERVING
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Sodium
- 996mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 824mg
- Calcium
- 544mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 996MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.