Cheesy Mushroom Cannelloni Recipes

Steps:

• Preheat oven to 350°F.
• Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
• Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
• Pour filling into two 1-quart size Ziploc baggies.
• In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
• Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
• Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
• Sprinkle with mozzarella and parmesan.
• Cook for 30 minutes.

Steps:

• Turn toaster oven to bake at 350 degrees. Saute onion in a frying pan with butter over medium-high heat for about 2 minutes. Add mushrooms and cook 2-3 minutes, or until most of the liquid has evaporated. Turn off heat and stir in 1 cup marinara sauce, mozzarella, and ricotta. Lay two egg roll wrappers stacked together on a flat surface. Spoon 1?4 cup mushroom mixture on top about 1 inch from one edge. Roll up, enchilada style. Repeat with remaining egg roll wrappers until you have 8 total rolls. Spread remaining marinara sauce in a 9-inch square baking pan. Place the cannelloni rolls on top of the marinara sauce as necessary to make a single layer in the pan. Spread Alfredo sauce evenly over top. Sprinkle Parmesan cheese on top. Bake for 30-35 minutes, or until lightly browned and bubbly. Let stand 5 minutes before serving. Makes 4-6 servings.