|Adding Brussels sprouts lets you pretend you didn't just ingest your weight in cheese.|
Servings: 8 noodles
Time: 15 minutes
1 cup flour
1 cup water
1/4 tsp salt
- Whisk the ingredients together until there are no lumps.
- Pour about 1/4 cup of batter into a lightly greased frying pan over medium heat.
- Remove from heat when the top begins to change color and thicken. Don't worry; they'll keep cooking once removed. Just try not to stack them on top of one another until they're done.
I was a little worried about this noodle recipe at first because it seemed an awful lot like crepes. This proved to be unfounded because they were fantastic. They had the perfect texture and were super fast to make. They were a little eggy, so in the future I might drop it to 2 eggs. The extra effort of hand-making them was worth it as they came out better than anything from a box.
Spinach, Mushroom & Cheese Filling
Baby bella mushrooms
3 cups pasta sauce
- Preheat the oven to 350.
- Sauté the mushrooms and spinach in olive oil until they become tender (about 3 minutes).
- Mix with the cheese in a small bowl.
- Spoon the mixture into the center of the noodles. Roll up the noodles around the filling.
- Coat the bottom of a glass pan with sauce (I used a toned down version of my previously mentioned vodka sauce.)
- Place the filled cannelloni on top of the sauce then cover with the remaining sauce.
- Bake for 15-20 minutes or until the filling is melted.
|Yet another chance to use my enchilada folding skills!|
I decided to go with a filling I've used before for calzones and it worked perfectly. I went for about a 1:1 ratio of cheese to mushrooms and spinach, but feel free to mix it up. The result was a delightfully gooey inside that went great with the almost melt in your mouth noodles.