Wild Mushroom Cannelloni with Tomato Sauce

Cheese-stuffed cannelloni are traditionally served in Italian restaurants. I took the basic idea, adding a variety of sautéed mushrooms. The dish, baked with a tomato sauce, is superb. Use any variety of mushrooms you prefer—just remember to sauté them until all the liquid evaporates.

RECIPE INSTRUCTIONS
1. Preheat the oven to 350°F.

2. In a large pot of boiling water, cook the cannelloni shells for 10 minutes or until just tender. Drain, rinse under cold running water and set aside.

3. Lightly coat a large, nonstick skillet with cooking spray, add the oil and set over medium-high heat. Add the onion and garlic, and sauté for 5 minutes. Add the mushrooms and continue to sauté over medium-high heat for 8 minutes or until softened. Place in a large mixing bowl. Set aside.

4. Place the ricotta, mozzarella and 1/4 cup Parmesan cheese in the bowl of a food processor. Add the egg, milk, salt and pepper, and purée. Add the cheese mixture to the mushroom mixture and pulse on and off until chunky.

5. Cut 1 side of each cannelloni tube open, lay flat and place about 3 Tbsp of mushroom filling in the middle. Roll to close and repeat with the remaining shells.

6. To make the sauce, whisk together the tomato sauce and milk in a bowl, and pour about three-quarters of it over the bottom of a 9- x 13-inch casserole dish. Arrange the filled cannelloni (cut side down) in the casserole dish. Cover the cannelloni with the remaining sauce and sprinkle with the 1 Tbsp of Parmesan cheese.

7. Cover the dish with foil and bake in the preheated oven for about 20 minutes or until the dish is heated through.

INGREDIENTS
8 cannelloni shells
2 tsp vegetable oil
1 cup finely chopped onion
2 tsp finely chopped garlic
2 1/2 cups chopped wild mushrooms (try oyster, shiitake and/or portobello)
1 cup light ricotta (5%)
1/2 cup shredded low-fat mozzarella cheese
1/4 cup + 1 Tbsp grated low-fat Parmesan cheese
1 large egg
2 Tbsp low-fat milk
pinch of salt and pepper
1 1/2 cups tomato sauce (or store-bought spaghetti sauce)
3 Tbsp low-fat milk

NOTES
Nutritional Analysis per Serving

Calories 389
Protein 23 g
Fat 12 g
Saturated Fat 5.2 g
Carbohydrates 48 g
Cholesterol 84 mg
Sodium 540 mg
Fiber 3 g

Prep Time: 20 minutes
Cook Time: 45 minutes

Make Ahead: Prepare up to a day in advance and reheat in a 350°F oven for 15 minutes.

Serves 4

Nutrition Watch: 1 oz of ricotta cheese has 39 calories and about 3 g of fat, whereas 1 oz of cream cheese has about 100 calories and 10 g of fat.

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