Spinach-Cheese Cannelloni

Name: Spinach-Cheese Cannelloni
Total time: 90 min
Ingredients: 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)

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Ingredients

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)