Cannelloni has long been a favourite in Italy and is also one of ours. This vegetarian version is a great meal and not too heavy. The spinach in my garden has been growing like crazy and ...

The cannelloni can be filled then covered and refrigerated for several hours before being topped with the sauce and baked. Do not overcook or the sauce will evaporate.

About Spinach & Mushroom Cannelloni recipe: Warm up with this hearty spinach and ricotta cannelloni dish. It's a combination of mushrooms, cheese and cannelloni shells. Add the mushrooms, salt & ...