Cannelloni with spinach, mushrooms, rice and cheese

Preparation steps

• First you need to deep fry the onion, and then the mushrooms on it.
• Cook the rice separately, but do not overcook it.
• The spinach is washed and chopped fresh in a mincer (for this recipe, it is not necessary to boil it first so as not to kill the vitamins in it :-)).
• When the mushrooms are cooked, remove them from the oven, add chopped spinach, drained cooked rice and cottage cheese, which is previously chopped with a fork. Mix everything well and add olive oil, a little pepper, and garlic powder.
• Make béchamel from half a liter of milk.
• First coat the bottom of the refractory dish with a little béchamel, and then arrange cannelloni stuffed with a mixture of mushrooms, spinach, rice and cheese.
• When the stuffed cannelloni are stacked, pour over them the salsa of 1 can of peeled tomatoes, and over the salsa the rest of the bechamel sauce.
• Bake in a preheated oven at 180-200 degrees for about 30 minutes.