Angostura Spinach And Mushroom Cannelloni
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Combine the following ingredients in a bowl and set in the fridge until ready to fill the pasta.

  • 1 cup Ricotta cheese
  • ½ cup Cream cheese
  • 1 cup Cheddar cheese, grated
  • ½ cup Mozzarella cheese
  • 1 tbsp Onion powder
  • 2 tbsp Garlic, minced
  • 2 tbsp Italian seasoning
  • 1 pinch Nutmeg
  • 1 pinch Salt
  • 1 Egg, lightly beaten
  • 3-4 Dashes of ANGOSTURA® aromatic bitters
  • 1 cup Blanched spinach, finely chopped; then sautéed in (1) tbsp. olive oil
  • 8 oz Fresh mushrooms, thinly sliced
  • 12 Cannelloni Pasta Shells

White Sauce:

  • 4 tbsp Butter
  • 4 tbsp Flour
  • 2 ½ cups Warm milk
  • ½ cup Cheese, grated
  • 1 tsp Mustard
  • 2-3 Dashes of ANGOSTURA® aromatic bitters
  • Salt to taste


  • In a saucepot melt the butter; whisk in the flour until the two ingredients are well combined
  • Slowly start to add the milk until it becomes a thin paste, then add the balance of the milk and whisk continually until the sauce has thickened (this will take approx. 8-10 minutes.)
  • Remove from the fire; add the mustard, cheese and bitters
  • Adjust the seasoning if necessary

To assemble:

  • Fill the pasta with the cheese and spinach mixture, and then place some of the white sauce in the bottom of a heatproof casserole dish
  • Place the cannelloni in the dish and finish by pouring the remaining sauce on top of the pasta
  • Cover with foil and bake in a 350ºF oven for 20 minutes, then remove the foil and continue cooking for an additional 20 minutes
Angostura Aromatic Bitters