Spinach and Ricotta Cannelloni

(photo from 20minutesupperclub.com)

When we went to Australia last year my sister-in-law, Natalie, gave my brother and I two gorgeous Donna Hay cookbooks, modern classics books 1 & 2. I have made a handful of recipes from these books over the past year and the recipes have all been amazing. I sometimes have a little difficulty figuring out how to convert the recipes from "Australian" to "American" - it's easy enough to convert the measurements but the ingredients listed are what you would find in an Australian supermarket, not necessarily an American one. Nevertheless, I persevere and in the end my family (or others) are blessed with some amazing main dishes and desserts.

The latest recipe that caught my eye was for "Spinach and Ricotta Cannelloni." I'm sure I would have made this recipe sooner if it weren't for my family's current eating habits but I kept it in the back of my mind, on reserve for when an opportunity would present itself. Last night I was able to bring a meal to one of the families from church who have a new baby and I thought this would be a good time to try out a new recipe. Doesn't everyone try out new recipes when cooking for other people? I did have enough leftover that I made a small pan for myself and the kids.

I made several alterations from the original recipe, so please, do not take my recipe for a Donna Hay recipe (I'm sure mine is not as good as hers). To see her recipe, reference page 144 of Donna Hay's "Modern Classics Book 1."

Spinach and Ricotta Cannelloni
16oz tomato pasta sauce, divided
1 box lasagna, cooked according to package directions
1.5 cups finely grated parmesan cheese, divided
10oz baby spinach
1.5 lb fresh ricotta cheese
3 tablespoons chopped flat-leaf parsley
1/2 cup breadcrumbs
sea salt and freshly cracked black pepper

Preheat the oven to 350 degrees F. Lightly coat a 9x13 baking dish with cooking spray. When the lasagna noodles have cooled, cut them in half. Blanch the spinach in boiling water for 5 seconds then drain, squeezing the leaves to release any liquid; chop. Combine the spinach, 1 cup parmesan, ricotta, parsley, breadcrumbs and salt and pepper to taste. To assemble, pour 2/3 cup pasta sauce in the bottom of the pan, spreading evenly. Place your lasagna noodles on a plate. Put a small handful of the filling in the center of a noodle. Roll up then place the noodle seam-side down in the pan. When you have filled all of the noodles pour the rest of the sauce on top of the cannelloni. Sprinkle the other 1/2 cup parmesan on top and bake for about 25 minutes. Makes 4 servings.

Pasta with Thyme and Mushrooms

I have a confession: until about 2 years ago, I didn't like mushrooms. I refused to eat them in anything, ever. They would literally make me gag. I am so thankful though that, as with several things in recent years, I have found a place for mushrooms on my palette. I'm still not a fan of raw mushrooms but most dishes with cooked mushrooms I am able to stomach - and some I even like. Such is this recipe I made last week.

I had half a package of button mushrooms leftover from the green curry tofu I made earlier in the week and not a clue what to do with them. I searched the trusty Tasty Kitchen website and found a recipe that I had most of the ingredients for and sounded quite tasty. I altered it a bit for what I had on hand and ended up with a super delicious dinner. The only downside is that I didn't have quite enough mushrooms to make enough for the whole family (meaning at least 3 good servings and possibly a bit leftover). I wanted to write down how I made it though before I forget and next time I will plan ahead and have plenty of mushrooms! Serve with a glass of red wine if you like and a good crusty baguette.

Pasta with Thyme and Mushrooms 
adapted from TK member VeryCulinary

Ingredients:
8 oz. Fusilli pasta
1 Tablespoon olive oil
2 shallots, chopped
14 oz. button mushrooms, sliced
2 cloves garlic, chopped
1 Tablespoon chopped fresh thyme
Salt and freshly ground black pepper
1/4 cup red wine
1 cup vegetable broth
1/2 cup Parmesan or Asiago cheese, grated

Cook pasta to al dente. Heat olive oil in large non-stick skillet over medium heat and saute shallots. Add mushrooms, garlic, thyme, and salt and pepper to taste to the pan and cook until mushrooms begin to soften, about 5 minutes. Pour in red wine and cook for one more minute before adding the vegetable broth, then let the sauce thicken and simmer for several minutes. Add the cheese and stir to melt, then throw in the cooked hot pasta. Serves four.