For the filling:

250g portabellini mushrooms, sliced

1 tbsp olive oil

2 spring onions, finely sliced

200g spinach

Salt and pepper to taste

2 cloves garlic

1 tin DENNY Creamy Cheese Mushroom Sauce

250g ricotta

250g cannelloni shells

For the sauce:

2 tins italian chopped tomatoes

2 cloves garlic, diced

1 small onion, diced

1 tbsp balsamic vinegar

1 tbsp olive oil

1 tsp dried mixed herbs

For the topping:

Parmesan Cheese


In a pan, warm 1 tbsp olive oil and add the mushrooms, spring onions, salt and pepper. Cook until the mushrooms are golden brown. Add the garlic and spinach. Cook until spinach has reduced. Pour in DENNY Creamy Cheese sauce and bring to a simmer. Remove from heat and allow to cool. Mix in ricotta cheese. Using a piping bag, fill the cannelloni shells.

In a pot, heat 1 tbsp of olive oil and add the onions and garlic. Allow to sauté until fragrant. Add the tomatoes, balsamic vinegar, dried herbs, salt and pepper. Bring to a simmer and cook for 20 minutes.

In a cast iron pan (or any oven safe pan/casserole), spread half the sauce. Arrange the filled shells in a single layer across the pan. Spoon the rest of the sauce over the shells. Grate parmesan cheese over the top of the sauce. Bake in a 180˚C oven for 25 min until the cannelloni is tender and the cheese is golden brown.

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