Spinach Mushroom Cannelloni

Filling:

• 2 tablespoons olive oil
• 1 onion chopped, small
• 1 garlic minced, clove
• 3 cups spinach fresh
• 2 cups mushroom sliced
• 1 1/2 cups ricotta cheese
• 1/2 cup mozzarella cheese shredded
• 1/4 cup Parmesan Cheese shredded
• 1 egg beaten, large
• 1 teaspoon basil dried
• 1/2 teaspoon oregano dried
• 1/4 teaspoon black pepper
• 1/2 teaspoon salt

Marinara Sauce:

• 1 tablespoon olive oil
• 1/2 onion chopped, small
• 2 garlic minced, cloves
• crushed red pepper dash
• 1 teaspoon fennel seeds
• 3 diced tomatoes 15 ounce cans
• 1 tablespoon tomato paste
• 3 tablespoons basil chopped, fresh
• salt to taste
• black pepper to taste

Pasta:

• 1 lasagna noodle we use Barilla No-Boil Homemade Flat Lasagna Noodles, no-boil, box

Cheese Topping:

• 1 1/2 cups mozzarella cheese shredded