SPINACH AND RICOTTA CANNELLONI
Make and share this Spinach and Ricotta Cannelloni recipe from Food.com.
Provided by The cooking foodie
Categories Spinach
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- In a pan with olive oil fry minced garlic cloves for 1-2 minutes.
- Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach.
- In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg.
- When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water.
- Heat oven to 180C/360f.
- Transfer the filling into piping bag and fill all cannelloni tubes.
- Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese.
- Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more.
- for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
- To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
SPINACH & RICOTTA CANNELLONI
Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 1h30m
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
- Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
- Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
Nutrition Facts : Calories 711 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.59 milligram of sodium
SPINACH & THREE CHEESE CANNELLONI
A delicious Italian-style veggie main - make ahead and freeze
Provided by Barney Desmazery
Categories Dinner, Main course
Time 1h25m
Number Of Ingredients 12
Steps:
- First make the tomato sauce. Heat the oil in a shallow pan, then fry the garlic for 1 min until fragrant. Add the sugar, vinegar and oregano. Simmer for a moment, then tip in the tomatoes and season. Simmer sauce for 20 mins, stirring occasionally, until the tomatoes have cooked down to a thick sauce. Turn off heat and set aside.
- Heat oven to 200C/fan 180C/gas 6. Put the spinach in a large colander, then pour over a kettle of hot water to wilt it (you may need to do this twice). Pour over cold water to cool it down. Squeeze the spinach, then place it in a clean tea towel and wring out the water really well.
- Tip the spinach into a food processor and pulse to chop, then crumble in the goat's cheese and half the Parmesan. Season with salt, pepper and nutmeg, then blitz until everything is finely chopped. Using a piping bag, or a plastic food bag with the corner cut off, squeeze the mix into the cannelloni tubes, then lay them, side by side, in a baking dish. Pour over the tomato sauce and top with the mozzarella and remaining Parmesan. The cannelloni can now be frozen for up to 1 month - defrost completely before cooking. Bake for 25-30 mins until golden and bubbling, then remove and leave to stand for 5 mins. Serve from the dish.
Nutrition Facts : Calories 660 calories, Fat 39 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 32 grams protein, Sodium 2.32 milligram of sodium
MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI
A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste buds - squash, carrots, sun dried tomatoes the possibilities are endless
Provided by amber h.
Categories < 60 Mins
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
- Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
- Pour filling into two 1-quart size Ziploc baggies.
- In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
- Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
- Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
- Sprinkle with mozzarella and parmesan.
- Cook for 30 minutes.
More about "spinach and cheese cannelloni recipes"
SPINACH AND CHEESE CANNELLONI | BLUE FLAME KITCHEN
From atcoblueflamekitchen.com
Servings 8Published 2019-07-02Category MainsCalories 335 per serving
- To prepare sauce, combine passata, water, parsley, basil, red pepper flakes and garlic. Spread 1/2 cup sauce evenly over bottom of a greased 9x13 inch baking dish; set remaining sauce aside.
- To prepare filling, combine spinach, ricotta cheese, salt, pepper and nutmeg. Spoon filling into a pastry bag fitted with a large plain tip. Pipe filling into cannelloni tubes. Alternatively, spoon filling into cannelloni tubes using a small spoon.
- Place filled cannelloni in a single layer on top of sauce in baking dish. Pour remaining sauce over top. Sprinkle with mozzarella cheese and Parmesan cheese. Cover with foil. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes.
SPINACH AND CHEESE CANNELLONI - HOW TO FEED A LOON
From howtofeedaloon.com
5/5 (1)Total Time 1 hr 25 minsCategory ItalianPublished 2015-02-15
- Make fresh pasta sheets, boil for about 2 minutes...gently drain water and place sheets on board and cut 4"x4" squares with a pizza cutter. OR, boil dried lasagna noodles (according to package instructions), drain, and cut 4"x4" squares.
CHEESE AND SPINACH CANNELLONI | M&M FOOD MARKET
From mmfoodmarket.com
Brand M&M Food Market
SPINACH AND CHEESE CANNELLONI RECIPE | EPICURIOUS
From epicurious.com
3/5 (27)Servings 8
SPINACH AND RICOTTA CANNELLONI – TASTE - YOUR FOOD GURU
From taste.mv
COSTCO - SPINACH & CHEESE CANNELLONI CALORIES, CARBS
From myfitnesspal.com
HOMEMADE SPINACH AND RICOTTA CHEESE CANNELLONI | HOMEMADE …
From pinterest.co.uk
BAKED RICOTTA AND SPINACH CANNELLONI (MANICOTTI PASTA) - THE BUSY …
From thebusybaker.ca
EASY SPINACH AND CHEESE CANNELLONI RECIPE – CAULDRONS AND …
From cauldronsandcupcakes.com
CANNELLONI STUFFED WITH SPINACH AND CHEESE RECIPE
From cookitsimply.com
SPINACH AND CHEESE CANNELLONI - EAT WITH EMILY
From eatwithemily.com
SPINACH AND CHEESE CANNELLONI | WILLIAMS SONOMA
From williams-sonoma.com
SPINACH & CHEESE CANNELLONI - CIA COOK ITALIAN ABROAD
From blog.giallozafferano.com
SPINACH MUSHROOM CANNELLONI RECIPE - CREATE THE MOST AMAZING …
From recipeshappy.com
OLIVIERI - CANNELLONI-SPINACH AND CHEESE
From saveonfoods.com
CANNELLONI WITH SPINACH AND CHEESES MIXTURE | METRO
From metro.ca
KIRKLAND SPINACH AND CHEESE CANNELLONI - THERESCIPES.INFO
From therecipes.info
SPINACH AND RICOTTA CANNELLONI - INSIDE THE RUSTIC KITCHEN
From insidetherustickitchen.com
SPINACH AND CHEESE CANNELLONI RECIPE | EAT SMARTER USA
From eatsmarter.com
SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
SPINACH AND CHEESE CANNELLONI : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
SPINACH AND RICOTTA CANNELLONI | 40 MINUTES - BAKE PLAY SMILE
From bakeplaysmile.com
CANNELLONI WITH SPINACH & RICOTTA - SAN REMO
From sanremo.co.nz
CHEESE AND SPINACH CANNELLONI | M&M FOOD MARKET
From mmfoodmarket.com
SPINACH AND CHEESE CANNELLONI RECIPE - ALL INFORMATION ABOUT …
From therecipes.info
CANNELLONI STUFFED WITH SPINACH AND CHEESE - CELINE'S …
From celinesrecipes.com
10 BEST CANNELLONI WITH RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
SPINACH-CHEESE CANNELLONI | RECIPE - KOSHER.COM
From kosher.com
BEST SPINACH AND CHEESE CANNELLONI WITH ROASTED TOMATO SAUCE …
From foodnetwork.ca
SPINACH CANNELLONI - EASY MEALS WITH VIDEO RECIPES BY CHEF JOEL …
From recipe30.com
BEST SPINACH RICOTTA CANNELLONI WITH HOMEMADE TOMATO SAUCE …
From foodnetwork.ca
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
From theguardian.com
BLUE MENU - CHEESE & SPINACH CANNELLONI CALORIAS, CARBOIDRATOS E …
From myfitnesspal.com
SPINACH BEEF CANNELLONI (MANICOTTI) - RECIPETIN EATS
From recipetineats.com
SPINACH AND THREE CHEESE CANNELLONI | FOOD TO LOVE
From foodtolove.co.nz
SPINACH RICOTTA MANICOTTI (CANNELLONI) - CAFE DELITES
From cafedelites.com
SPINACH AND RICOTTA CANNELLONI & WINE PAIRING - DRINK & PAIR
From drinkandpair.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
From recipetineats.com
10 BEST CANNELLONI WITH RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
SPINACH AND CHEESE CANNELLONI RECIPE - COOKING CHANNEL
From cookingchanneltv.com
CHEESE AND SPINACH CANNELLONI - REAL RECIPES FROM MUMS
From mouthsofmums.com.au
RECIPE: CHEESE CANNELLONI WITH SPINACH AND ARTICHOKES - STYLE AT …
From styleathome.com
You'll also love