Aspargus-Mushroom Cannelloni Recipe

Name: Aspargus-Mushroom Cannelloni
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup egg substitute 3 eggs; 1 cup whole wheat pastry flour; 1 cup water; 1/2 teaspoon salt; 2 teaspoons olive oil; 8 ounces ricotta goat's milk, you can substitute low-fat; 8 ounces part-skim mozzarella shredded; 8 ounces brown mushrooms thinly sliced; 1 bunch asparagus about 16 stalks, woody parts removed and finely chopped; 2 tablespoons Italian parsley chopped; salt; pepper; 2 teaspoons olive oil; 1 green pepper medium, thinly sliced; 1 red pepper medium, thinly sliced; 1 onion medium, thinly sliced; 4 cloves garlic minced; 29 ounces crushed tomatoes; 6 ounces tomato paste; 1/2 cup red wine; 1/2 cup balsamic vinegar; 1 teaspoon dried basil; 1 teaspoon dried oregano; 1/2 cup pecorino cheese shredded, for topping; 1/2 cup Italian parsley chopped, for topping; cannelloni

Servings: persons

3/4 cup egg substitute 3 eggs
1 cup whole wheat pastry flour
1 cup water
1/2 teaspoon salt
2 teaspoons olive oil
8 ounces ricotta goat's milk, you can substitute low-fat
8 ounces part-skim mozzarella shredded
8 ounces brown mushrooms thinly sliced
1 bunch asparagus about 16 stalks, woody parts removed and finely chopped
2 tablespoons Italian parsley chopped
salt
pepper
2 teaspoons olive oil
1 green pepper medium, thinly sliced
1 red pepper medium, thinly sliced
1 onion medium, thinly sliced
4 cloves garlic minced
29 ounces crushed tomatoes
6 ounces tomato paste
1/2 cup red wine
1/2 cup balsamic vinegar
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 cup pecorino cheese shredded, for topping
1/2 cup Italian parsley chopped, for topping
cannelloni

1
In a medium saucepan, heat oil over medium-high heat. Add peppers and onion and saute until tender. Add garlic and saute for about 1 minute. Add tomatoes, paste, wine, balsamic, basil and oregano and bring to a boil. Reduce heat to a simmer, cover and let cook at least 30 minutes. (Longer is better, so stretch it out as long as you can!)
2
Meanwhile, whisk together crespelle ingredients. Heat an 8-inch skillet over medium-high and lightly oil. Pour just under 1/4 cup of batter (about 3 tablespoons) into skillet and roll to cover the bottom evenly. Cook until top is just dry, about 1 minute. Flip and cook and additional 30 seconds. Repeat, separating crespelle with wax paper.
3
Once your crespelle are made, heat oil for your filling in a large skillet over medium-high heat. Add mushrooms and saute until tender. Add asparagus and continue to cook until moisture is cooked down. Pour mushrooms and asparagus into a bowl and allow to cool. Mix in cheeses.
4
Preheat oven Spoon about 3-4 tablespoons of filling into each crespelle, roll tightly and place in a 9x13 casserole dish. Top with sauce and pecorino and Parmesan, bake for 15 minutes. Remove from the oven and let rest 5 minutes before serving.
5
Serve topped with chopped parsley.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: 3/4 cup egg substitute 3 eggs, 1 cup whole wheat pastry flour, 1 cup water, 1/2 teaspoon salt, and more.

Yes, Aspargus-Mushroom Cannelloni falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Aspargus-Mushroom Cannelloni

How did you like this recipe?

Frequently Asked Questions