Recipe of Baked Spinach Cannelloni

Baked Mushrooms And Potatoes With Spinach

Spinach & ricotta cannelloni bake.

Recipe Summary Baked Mushrooms And Potatoes With Spinach

This is a tasty, thrifty comfort food which is healthy and can be changed to fit any lifestyle. Add some cheese or bacon bits for a different twist.

Ingredients | Baked Spinach Cannelloni

1 pound new potatoes, halved

2 tablespoons olive oil

½ pound portobello mushrooms

6 cloves unpeeled garlic

2 tablespoons chopped fresh thyme

1 tablespoon olive oil

kosher salt and ground black pepper to taste

¼ pound cherry tomatoes

2 tablespoons toasted pine nuts

¼ pound spinach, thinly sliced

Directions

Preheat oven to 425 degrees F (220 degrees C).

Place new potatoes in a shallow roasting pan; drizzle with 2 tablespoons of olive oil. Roast for 15 minutes, turning once.

Add portobello mushrooms, placing stem sides up, and garlic cloves to pan. Sprinkle with chopped thyme. Drizzle with 1 tablespoon olive oil and season with kosher salt and black pepper. Return to oven; cook 5 minutes.

Remove pan from oven and add cherry tomatoes. Return to oven; cook until mushrooms are softened, about 5 more minutes.

Scatter pine nuts over potatoes and mushrooms. Serve with sliced spinach.

Info | Baked Spinach Cannelloni

prep: 20 mins cook: 25 mins total: 45 mins Servings: 4 Yield: 4 servings

TAG : Baked Mushrooms And Potatoes With Spinach

Side Dish, Vegetables, Greens,

Images of Baked Spinach Cannelloni

Baked Spinach Cannelloni : Barilla 6 servings 1 box barilla cannelloni, 1 jar barilla ricotta sauce, 800g fresh ricotta cheese, 4 bunches of english spinach.