Ww Spinach and Mushroom Cannelloni Redo Recipe

Name: Ww Spinach and Mushroom Cannelloni Redo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: low-fat cooking spray; 8 ounces mixed mushrooms, finely chopped; 2 garlic cloves, peeled and minced (I used 3 as I love garlic); 1 lb spinach, leaves; 4 tablespoons tomato paste; 2 teaspoons dried thyme (I used mixed italian herbs); 16 cannelloni tubes; 2 ½ cups milk; 3 tablespoons cornstarch; 1 tablespoon whole grain mustard (I used a little more); 3 ounces cheddar cheese, grated; 3 ounces parmesan cheese, grated; 2 tomatoes, sliced

Servings: persons

low-fat cooking spray
8 ounces mixed mushrooms, finely chopped
2 garlic cloves, peeled and minced (I used 3 as I love garlic)
1 lb spinach, leaves
4 tablespoons tomato paste
2 teaspoons dried thyme (I used mixed italian herbs)
16 cannelloni tubes
2 ½ cups milk
3 tablespoons cornstarch
1 tablespoon whole grain mustard (I used a little more)
3 ounces cheddar cheese, grated
3 ounces parmesan cheese, grated
2 tomatoes, sliced

1
Preheat the oven to 400F Heat a large pan misted with low fat oil spray, add the mushrooms and cook over a medium heat for 3 mins until the juices begin to be released.
2
Add the garlic and continue cooking for 2 mins or until the juices have evapourated.
3
Add the spinach in batches and cook, stirring, until wilted.
4
Remove from the heat and stir in the tomato paste, dried herbs and season with salt and pepper.
5
Cool slightly.
6
Using the end of a teaspoon, stuff the cannelloni tubes with the spinach and mushroom mixture and place in a single layer in a baking dish.
7
Blend 4 tbs of the milk with the cornstarch to make a paste.
8
Bring the rest of the milk to the boil in a pan, then add the cornstarch paste.
9
While stirring, bring it back to the boil and cook until thickened slightly - it should still be quite runny.
10
Remove the pan from the heat, add the mustard and half of each of the cheeses and season with salt and pepper.
11
Pour the sauce over the cannelloni, top with the slices of tomato and sprinkle with the remaining cheese.
12
Bake for 30 minutes Serve with salad and enjoy!

443

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: low-fat cooking spray, 8 ounces mixed mushrooms, finely chopped, 2 garlic cloves, peeled and minced (I used 3 as I love garlic), 1 lb spinach, leaves, and more.

Yes, Ww Spinach and Mushroom Cannelloni Redo falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ww Spinach and Mushroom Cannelloni Redo

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions