SPINACH-ARTICHOKE CANNELLONI CREPES WITH MUSTARDY CHEESE SAUCE
This melt-in-your-mouth mixture of creamy fontina, spinach, shallots, and artichoke hearts rolled into crepes and smothered in a bubbling mustard cheese sauce is a must-make dinner.
Provided by Martha Stewart
Categories Food & Cooking Crepe Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 375°, with rack in upper-middle position. Heat oil in a large skillet over medium-high. Add shallots, artichokes, and 1/2 teaspoon salt. Cook, stirring occasionally, until golden brown in places, 5 to 7 minutes. Add spinach, a handful at a time, until all spinach is wilted and tender and any excess moisture has evaporated; season with salt and pepper and transfer to a bowl to cool.
- Meanwhile, melt butter in a small saucepan over medium-high. Whisk in flour and simmer until mixture darkens slightly and smells nutty, about 1 minute. Whisk in milk and bring to a vigorous simmer. Continue to simmer, stirring frequently, until mixture is just thick enough to coat the back of a wooden spoon with a thin film, 1 to 2 minutes; remove from heat. Stir in cheese and mustard until smooth; season with salt and pepper.
- Fold 3/4 cup cheese sauce into spinach mixture. Working one at a time, spoon 1/3 cup spinach-cheese mixture into the center of a crepe. Lift edge nearest you up and over filling, then fold in sides and roll up like a burrito to make a 2-by-4-inch rectangular package. Transfer to an 8-by-8-inch baking dish and repeat with remaining crepe and spinach-cheese mixture. Pour remaining cheese sauce evenly over filled crepes in baking dish. Cover dish tightly with parchment-lined foil.
- Bake on center rack 15 minutes. Remove parchment-lined foil and switch oven to broil. Continue cooking until cheese sauce bubbles and browns in places and crepes are warmed through, 2 to 3 minutes more. Serve immediately.
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.
THE BEST SPINACH ARTICHOKE DIP
This is our best version of the classic party dip. It's savory and creamy with a slight tang from sour cream and Parmesan -- so hard to resist. We like to use frozen whole leaf spinach and chop it ourselves for more control over the finished texture of the dish.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 6 to 10 servings
Number Of Ingredients 11
Steps:
- Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
SPINACH AND ARTICHOKE CASSEROLE
From Good Housekeeping magazine. Really creamy and good. Everyone raves about this one. Make sure you top with freshly grated parmesan cheese, not the stuff in the can!
Provided by Sauce Lover
Categories Vegetable
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F In bowl, combine spinach, artichokes, cream, salt, pepper and 1/3 cup Parmesan.
- In small bowl, with mixer at medium speed, beat cream cheese(softened, make sure!) until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to low, gradually add milk, mixing just until well blended.
- Spray 1 1/2-quart casserole or 8" by 8" glass baking dish with Pam or other non-stick spray or line dish with non-stick foil(love that stuff!). Put spinach/artichoke mixture in bottom of dish. Pour cream-cheese mixture evenly over spinach mixture. Sprinkle with remaining Parmesan cheese. Bake 25 to 30 minutes or until edges bubble and top is golden.
Nutrition Facts : Calories 302.3, Fat 24.9, SaturatedFat 15.3, Cholesterol 82.3, Sodium 485.1, Carbohydrate 11.8, Fiber 4.8, Sugar 2.9, Protein 11.4
AMAZING SPINACH ARTICHOKE CASSEROLE
This is a family favorite...spinach, fresh mushrooms, artichokes and cheeses make up a mouth-watering side dish that is creamy and delicious. This recipe has a lot of steps, but it is relatively easy and is well worth it. If you are a garlic lover, add an additional clove or two of pressed garlic to the mixture without roasting it first. This is my most requested vegetable casserole recipe, and it is a Thanksgiving favorite.
Provided by mharbold
Categories Side Dish Casseroles Spinach Casserole
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
- Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
- Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
- Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
- Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.
Nutrition Facts : Calories 327.1 calories, Carbohydrate 15 g, Cholesterol 36.6 mg, Fat 27.5 g, Fiber 3.2 g, Protein 6.9 g, SaturatedFat 10.7 g, Sodium 678 mg, Sugar 1.3 g
SPINACH ARTICHOKE MAC & CHEESE RECIPE BY TASTY
Here's what you need: butter, garlic, spinach, artichoke heart, milk, kosher salt, black pepper, elbow macaroni, shredded cheddar cheese, shredded mozzarella cheese
Provided by Alvin Zhou
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F (230°C).
- In a large pan, melt the butter. Add garlic, and spinach cooking until spinach is wilted. Add artichoke hearts.
- Slowly add the milk, salt, and pepper. Stir until milk is boiling.
- Add the macaroni, cooking until the milk coats the macaroni like a glaze.
- Add the cheddar and 2 cups (200g) of mozzarella, stirring until the cheese is completely melted.
- Sprinkle the remaining mozzarella on top.
- Bake for 7 minutes, until cheese is bubbly and golden brown.
- Enjoy!
Nutrition Facts : Calories 1229 calories, Carbohydrate 114 grams, Fat 57 grams, Fiber 7 grams, Protein 65 grams, Sugar 18 grams
SPINACH-ARTICHOKE CHEESY TORTELLINI
Steps:
- Bring a large pot of water to a boil to cook the pasta. Microwave the spinach on high for 6 minutes to defrost.
- Heat a deep skillet over medium heat with the EVOO and butter. When the butter melts and is hot, add the garlic. Using a box grater, grate the onion directly into the skillet. Sauté the onions and garlic for 5 minutes. Sprinkle the flour into the skillet and cook for 1 minute. Whisk in the stock, then the cream, and bring the sauce to a bubble. Season the sauce with nutmeg and reduce the heat to low.
- Place the defrosted spinach in a clean kitchen towel and wring it dry. Separate it as you add it to the sauce. Stir in the chopped artichokes and a couple handfuls of cheese, then season the spinach-artichoke sauce with salt and pepper.
- Salt the boiling water and cook the tortellini according to package directions, about 3 to 5 minutes. Drain it well and toss with the spinach-artichoke sauce. Serve immediately.
SPINACH-ARTICHOKE CHEESY TORTELLINI
This is from Rachael Ray, and oh soooo good!! Like having artichoke dip in a pasta. My son even ate his on top of toasted french bread!
Provided by Charmie777
Categories European
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Heat a deep skillet over medium heat with the oil and butter.
- When butter melts, add garlic and grated onion. Saute for 5 minutes.
- Sprinkle the flour into the skillet and cook for 1 minute.
- Whisk in the broth, then the cream and bring to a bubble.
- Season the sauce with nutmeg and reduce heat to low.
- Separate spinach into pieces as you add it to the sauce.
- Stir in the artichokes and cheese and season to taste with salt and pepper.
- Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
- Drain and toss with the spinach artichoke sauce.
- Serve immediately with additional grated cheese and diced tomatoes, if desired.
Nutrition Facts : Calories 856.5, Fat 48.2, SaturatedFat 25.1, Cholesterol 158.8, Sodium 1434.7, Carbohydrate 76.8, Fiber 13.4, Sugar 3.8, Protein 33.9
SPINACH AND ARTICHOKE DIP
This spinach dip is a huge hit at parties! It has become one of our favorite appetizers to serve guests when we entertain. Prepare ahead, but serve warm from the oven with fresh bread, crackers, chips, pita, etc.
Provided by Simmi G
Categories Appetizers and Snacks Dips and Spreads Recipes Spinach Dip Recipes
Time 25m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
- In a medium bowl, mix together artichoke hearts, spinach, mayonnaise, Parmesan cheese and 2 cups Monterey Jack cheese. Transfer mixture to the prepared baking dish, and sprinkle with remaining 1/2 cup of Monterey Jack cheese.
- Bake in the center of the preheated oven until the cheese is melted, about 15 minutes.
Nutrition Facts : Calories 559.4 calories, Carbohydrate 11.1 g, Cholesterol 70.5 mg, Fat 48.4 g, Fiber 3.7 g, Protein 22.3 g, SaturatedFat 16.2 g, Sodium 1147.2 mg, Sugar 1.1 g
More about "spinach artichoke cannelloni crepes with mustardy cheese sauce recipes"
RECIPE: CHEESE CANNELLONI WITH SPINACH AND ARTICHOKES
From styleathome.com
SPINACH-ARTICHOKE CANNELLONI WITH MUSTARDY CHEESE …
From pinterest.com
SPINACH-ARTICHOKE CANNELLONI WITH MUSTARDY CHEESE SAUCE
From copymethat.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
From theguardian.com
SPINACH RECIPES FOR EVERY MEAL | MARTHA STEWART
From marthastewart.com
SPINACH AND CHEESE CANNELLONI RECIPE | EPICURIOUS
From epicurious.com
SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
BAYAM-ARTICHOKE CANNELLONI DENGAN SOS KEJU MUSTARDY | RESEPI …
From ms.holidaysbeauty.com
SPINACH ARTICHOKE MACARONI AND CHEESE - FASHIONABLE FOODS
From fashionablefoods.com
STUFFED CREPE CANNELLONI RECIPES | DEPORECIPE.CO
From deporecipe.co
CANNELLONI RECIPES | PUNCHFORK
From punchfork.com
SAUTEED CANNED ARTICHOKE HEARTS RECIPES - KULANI.ORG.MZ
40+ BEST SPINACH AND ARTICHOKE RECIPES–DELISH.COM
From delish.com
SPINACH AND RICOTTA CANNELLONI RECIPE (MANICOTTI) - THE SPRUCE EATS
From thespruceeats.com
ARTICHOKE RECIPES USING CANNED ARTICHOKES - THERESCIPES.INFO
From therecipes.info
ASTRAY RECIPES: SPINACH AND CHEESE CANNELLONI
From astray.com
SPINACH-ARTICHOKE CANNELLONI WITH MUSTARDY CHEESE …
From pinterest.ca
ASTRAY RECIPES: ARTICHOKE CANNELLONI WITH LEMON BECHEMEL SAUCE
From astray.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
From recipetineats.com
CHICKEN SPINACH AND ARTICHOKE CANNELLONI - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
SPINACH ARTICHOKE AND BRIE CREPES WITH SWEET HONEY SAUCE
From halfbakedharvest.com
SPINACH ARTICHOKE PASTA - PREPPY KITCHEN
From preppykitchen.com
ARTICHOKE & SPINACH CREPES - OCEAN MIST FARMS
From oceanmist.com
ARTICHOKE CANNELLONI : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
SPINACH AND CHEESE CANNELLONI | WILLIAMS SONOMA
SPINACH ARTICHOKE CANNELLONI CREPES WITH MUSTARDY …
From wikifoodhub.com
SPINACH ARTICHOKE DIP MACARONI AND CHEESE - ZEN & SPICE
From zenandspice.com
SPINACH AND ARTICHOKE MAC & CHEESE - GOOD HOUSEKEEPING
From goodhousekeeping.com
ARTICHOKE CANNELLONI | ITALIAN RECIPES | NUDO ADOPT
From nudoadopt.com
27 CREPES IDEAS | CREPES, SAVORY CREPES, RECIPES
From pinterest.com.au
CHEESE SAUCE FOR CREPES - ALL INFORMATION ABOUT HEALTHY RECIPES …
From therecipes.info
SPINACH-ARTICHOKE CANNELLONI CREPES WITH MUSTARDY CHEESE SAUCE
From punchfork.com
CANNELLONI OF ARTICHOKE - BEN O'DONOGHUE - CELEBRITY CHEF
From benodonoghue.com
You'll also love