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Dairy
Medium
1 Hour, 30 Minutes
Diets 
This garnered raves from everyone who tasted it. The sauces and cheeses are not too heavy, and it uses readily available ingredients. It has a few steps but isn’t complicated at all. You can swap the cannelloni for regular pasta if you wish.
1 8.8-ounce (250-gram) package cannelloni (approx. 24 tubes)
butter, to grease pan
24 ounces (680 grams) Tuscanini Marinara Sauce
handful shredded cheese, for sprinkling
1 tablespoon Gefen Olive Oil
1 tablespoon butter
1 onion, diced
1 clove garlic, minced or 1 cube Gefen Frozen Garlic
handful of button mushrooms (approximately 4), chopped
8 ounces (250 grams) frozen chopped spinach, thawed and drained
1 pound (500 grams) Mehadrin cottage cheese
1/3 cup shredded cheese
1 egg
salt, to taste
pepper, to taste
pinch nutmeg
2 tablespoons butter
2 tablespoons flour
1 8-ounce (250-milliliters) container low-fat cooking cream (you can sub half-and-half or 1/3 cup heavy cream and 2/3 cup milk)
salt, to taste
pepper, to taste
pinch nutmeg
Heat olive oil and butter in a large frying pan.
Add onion and sauté for five minutes. Add garlic and sauté one minute more. Add mushrooms and continue sautéing five more minutes, stirring frequently. Raise the heat during the last two minutes so the liquid evaporates.
Transfer the sautéed vegetables to a large bowl. Add spinach, cottage cheese, shredded cheese, egg, and seasoning. Mix together well.
Transfer filling to a piping bag. Cut off the tip so it fits the opening of the cannelloni tubes. When filling the tubes, place the tip of the bag at one end of the cannelloni and use your finger to close off the other end.
Melt the butter in a frying pan.
Add flour and cream and whisk together. Stir until creamy and thickened. Remove from heat.
Add seasoning and adjust to taste.
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
Grease a nine x 13-inch (20×30-centimeter) baking pan with butter.
Pour half the marinara sauce on the bottom of the pan. Add half the béchamel sauce in dollops on top. Lay filled cannelloni one near the other in the sauce (you may need another small pan). Repeat layers of sauce, covering all the tubes.
Cover well and bake for 40 minutes.
Remove from oven and sprinkle with shredded cheese.
Cover and return to the oven for another five minutes.
Uncover and bake for five more minutes. Let sit for a few minutes, covered, before serving.
Food and Prop Styling by Renee Muller
Photography by Chavi Feldman
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