Spinach Mushroom Cannelloni, Prosecco, and The Midnight Library

Ingredients

• 12 cannelloni pasta tubes
• 2 cups fresh spinach, chopped
• 1 1/2 cups mushrooms, finely chopped
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup mozzarella cheese, shredded
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• Salt and pepper to taste
• Fresh basil or parsley for garnish (optional)

Instructions

Prepare the Filling:

• In a large skillet, heat olive oil over medium heat. Sauté the onions and garlic until softened. Add the mushrooms and cook until tender. Stir in the spinach and cook until wilted. Remove from heat and let cool slightly. Mix in the ricotta and Parmesan cheeses. Season with salt and pepper.

Cook the Cannelloni:

• Cook the cannelloni tubes according to package instructions. Drain and set aside.

Make the Béchamel Sauce:

• In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes. Gradually add the milk, whisking continuously until the sauce thickens. Season with salt and pepper.

Assemble the Cannelloni:

• Preheat the oven to 375°F (190°C). Fill each cannelloni tube with the spinach-mushroom mixture and place them in a greased baking dish. Pour the béchamel sauce over the cannelloni and sprinkle with mozzarella cheese.

Bake:

• Bake for 25-30 minutes, or until the top is golden and bubbly.

Serve:

• Garnish with fresh basil or parsley and serve hot.