A creamy cheese, spinach, and mushroom filled pasta!

Ingredients:

1. For the fillings-

• 1 cup  of Ricotta Cheese
• 1/2 cup of parmesan cheese
• 1 cup of fresh spinach (chopped roughly)
• 1/4 cup of basil leaves ( finely chopped)
• 2 crushed garlic cloves
• 1/2 cup chopped mushrooms
• Salt and pepper

2.  For the pasta sauce –

• 1/2 cup of Tomato Juice
• 2 tablespoons of flour
• 1 & 1/4 cup of milk
• 2 tablespoon butter
• 1 tsp of paprika
• salt & pepper to taste

3.  For the pasta itself –

• 12 pieces of Cannelloni pasta
• 1 cup of shredded Mozzarella cheese

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Method:

• Start by making the stuffing. Combine the cheese with the chopped mushroom, basil leaves, and spinach in a bowl and mix well.
• Start by stuffing the cannelloni by using a piping bag. If you don’t have a piping bag you can do it by hand but ensure that you do it gently so that the pasta doesn’t break.
• preheat the oven to 400*F ( 200c).

In a pot start preparing the sauce:

• Melt the butter and add the flour to it and mix well, until the flour turns yellowish add the milk and continuously stir till you reach a boil.
• Once the mixture starts boiling add your paprika, salt, and pepper. Stir occasionally.
• Once the mixture has boiled for 5 minutes (got thick) add your tomato juice.
• set the sauce aside to cool for 2 minutes.

Assembling the Pasta Tray:

• wipe a little piece of butter in the tray covering all sides. then add a layer of your pasta sauce.
• Place the stuffed cannelloni in an ordered matter in the tray as shown below.

• Add a layer of pasta sauce and then another layer of cannelloni.
• Then add a layer of sauce and finally the mozzarella cheese.
• Bake for 20 minutes ( or until the cheese turns redish).