Spinach-Cheese Cannelloni

This garnered raves from everyone who tasted it. The sauces and cheeses are not too heavy, and it uses readily available ingredients. It has a few steps but isn’t complicated at all. You can swap the cannelloni for regular pasta if you wish.

SERVES 8

• 1 8.8-oz (250-g) pkg cannelloni (approx. 24 tubes)
• butter, to grease pan
• 1 24-oz (680-g) jar marinara sauce
• handful shredded cheese, for sprinkling

FILLING

• 1 Tbsp olive oil
• 1 Tbsp butter
• 1 onion, diced
• 1 clove garlic, minced
• handful of button mushrooms (approx. 4), chopped
• 8 oz (250 g) frozen chopped spinach, thawed and drained
• 1 lb (500 g) Mehadrin cottage cheese
• ¹⁄₃ cup shredded cheese
• 1 egg
• salt and pepper, to taste
• pinch nutmeg

BֹCHAMEL SAUCE

• 2 Tbsp butter
• 2 Tbsp flour
• 1 8-oz (250-ml) container low-fat cooking cream (you can sub half-andhalf or ⅓ cup heavy cream and ⅔ cup milk)
• salt and pepper, to taste
• pinch nutmeg

To make the filling: Heat olive oil and butter in a large frying pan. Add onion and saute for 5 minutes. Add garlic and saute 1 minute more. Add mushrooms and continue sauteing 5 more minutes, stirring frequently. Raise the heat during the last 2 minutes so the liquid evaporates. Transfer the sauteed vegetables to a large bowl. Add spinach, cottage cheese, shredded cheese, egg, and seasoning. Mix together well.

Transfer filling to a piping bag. Cut off the tip so it fits the opening of the cannelloni tubes. When filling the tubes, place the tip of the bag at one end of the cannelloni and use your finger to close off the other end.

To make the sauce: Melt the butter in a frying pan. Add flour and cream and whisk together. Stir until creamy and thickened. Remove from heat. Add seasoning and adjust to taste.

To assemble: Preheat oven to 350°F (175°C). Grease a 9x13-inch (20x30-cm) baking

pan with butter. Pour half the marinara sauce on the bottom of the pan. Add half the bechamel sauce in dollops on top. Lay filled cannelloni one near the other in the sauce (you may need another small pan).

Repeat layers of sauce, covering all the tubes. Cover well and bake for 40 minutes. Remove from oven and sprinkle with shredded cheese. Cover and return to the oven for another 5 minutes. Uncover and bake for 5 more minutes. Let sit for a few minutes, covered, before serving.

Tip: To use regular pasta for this recipe, cook according to package directions and top with the spinach-mushroom filling. Mix in a little bit of each sauce. Combine together.

(Originally featured in Family Table, Issue 701)