Sleeping Cannelloni
Servings Prep Time
8people 35minutes
Cook Time
45minutes
Servings Prep Time
8people 35minutes
Cook Time
45minutes
Ingredients
  • 1/2pound frozen spinach
  • 2teaspoons butter
  • 1 onion, finely chopped
  • 1small garlic clove, crushed
  • 2cups sliced mushrooms
  • 1tablespoon flour
  • 1/3cup low-fat milk
  • 2tablespoons evaporated skim milk
  • Salt and pepperto taste
  • 8 cannelloni tubes
  • CHEESE SAUCE
  • 2teaspoons butter
  • 1/4cup flour
  • 2cups low-fat milk
  • 1/2cup part-skim cheddar cheese, grated
  • 1/2teaspoon dry mustard
  • Salt and pepperto taste
  • TO GARNISH
  • Ready-made tomato sauce
  • 8 sautéed mushrooms
  • Handful of grated cheddar cheese
  • 8 black olives
  • Tiny green pepper bows and squares
  • Red pepper strips
Instructions
  1. Place the spinach in a pot without water. Cover and cook over low heat for 5 minutes, or according to package instructions. Squeeze out any excess water.
  2. Melt the butter in a skillet, add the onion and garlic, and sauté until softened. Add the mushrooms and cook for 5 minutes. Add flour and cook for 1 minute. Add the cooked spinach, stir in the milk and cook for 2 minutes. Remove the skillet from the heat, stir in the evaporated skim milk, and season to taste.
  3. Lightly grease an 8×10 ovenproof dish. Use a teaspoon to fill the cannelloni tubes with the stuffing, then arrange them in the dish in a single layer.
  4. To make the sauce, melt the butter in a pan over low heat, add the flour and stir to make a paste. Cook gently for 2 minutes, then whisk in the milk and cook, stirring, until thickened. Remove from heat. Stir in the cheese until melted. Add the mustard and season to taste.
  5. Pour the sauce over the cannelloni. Transfer to the oven and bake at 350°F for 30 minutes.
  6. To decorate, use the tomato sauce to make a turned-down sheet and arrange the olives as feet (see photo). Make slits in the mushrooms, push in green pepper eyes and red pepper mouths, and use the grated cheese as hair, adding the green pepper bows.
Recipe Notes
Nutrition Facts
Sleeping Cannelloni
Amount Per Serving
Calories 220
* Percent Daily Values are based on a 2000 calorie diet.

Photography by Rita Maas

Calories 220,Fat 5,Perfat 22,Cholesterol 19,Carbo 33,Protein 10,Fiber N/A,Sodium N/A

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