This is more then just a pasta! The mushroom mixed with spinach, mixed with sour cream, mixed with basil… Yummmmy. I made a pot of mushroom ragu, and keep the rest in the fridge for further use!

Spinach mixture
400g fresh spinach, washed very well and stems discarded
Nutmeg for grating
Olive oil

  • Roughly chop the spinach into manageable pieces (1-2″ or so).
  • In a saucepan, heat a small quantity of olive oil and add the spinach, tossing a few times and leave to wilt. Season with salt, pepper, and a grating of nutmeg.
  • At this point you can leave it to cool, then pack it in a ziplock bag and freeze for a week if desired.

Mushroom ragù (Red sauce)
A small handful of dried porcini (I used Chinese mushrooms)
1/4 cup olive oil
3 carrots, peeled and diced finely
4 ribs celery, trimmed and diced finely
1 large red onion, peeled and diced finely
1 leek, trimmed and outer leaves discarded, diced finely
2 cloves garlic, peeled and sliced finely
5 medium Portobello mushrooms, chopped
70 oz (4 lbs 6 oz or 2kg) good-quality canned plum tomatoes, roughly chopped
A large bunch fresh basil, leaves picked and stems finely chopped

  • In a small bowl, add the dried porcini and enough boiling water to cover and leave to soak for 5 minutes.
  • In a large heavy-based saucepan over medium heat, add the olive oil, carrots, celery, onion, and leek. Cook for 10 minutes.
  • Then add the garlic and Portobello mushrooms.
  • Drain the porcini, reserving the liquor, and add the porcini to the pan. Cook for 5 more minutes until all the vegetables are tender.
  • Add the porcini liquor and 1 cup (250mL) water and allow to reduce for about 4 minutes.
  • Add the tomatoes and chopped basil stalks. Season with salt and pepper, then bring to a boil. Simmer for up to 45 minutes or until you have a very thick ragù.
  • Tear in the basil leaves and give it a stir.
  • At this point you can cool the sauce to room temperature and freeze for up to a week; however, upon defrosting you’ll have to heat it up until it is actually hot.

White sauce
1 cup (250g) double cream or heavy cream
1 cup (250g) sour cream
4 anchovy fillets in oil, drained and finely chopped (I didn’t add anchovy)
A handful (about 60g) of Parmesan cheese

  • Stir everything together, then season with salt and pepper as desired.

18 oz (500g) canneloni tubes (I cooked them in boiling water for about 2-3 minutes)
Parmesan cheese, for grating
Olive oil

  • Preheat the oven to 375°F (190°C).
  • In your ovenproof pan, add in 1/2 of the white sauce and sprinkle with grated Parmesan.
  • Top with the spinach evenly.
  • Ladle in about half of the mushroom ragù and stand the canneloni tubes in it. Press down on the tubes until the bottom reaches the spinach.
  • Spoon the rest of the ragù over the tubes and smooth it over the holes.
  • Pour over the rest of the white sauce, sprinkle with more grated Parmesan, then drizzle with olive oil.
  • Bake for 45 minutes until golden and bubbling.

Source: No Special Effects



1 comment
  1. this recipe is new to me .I learn it .what is it .and how can i made it .how many element i have to give to cook it .maybe it will be very delicious .I hope if we perfectly cook it then it will be very test .I want to know to this recipe author if i do not give olive oil then maybe any problem .because our in local olive oil is very difficult .thanks

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