SPINACH AND RICOTTA CANNELLONI
Use a teaspoon to stuff the mixture into the tubes.
Provided by goodfood.com.au
Categories Main-course
Time 1h30m
Yield SERVES 6
Number Of Ingredients 24
Steps:
- 1. Preheat the oven to 180C. Grease an ovenproof dish measuring about 20cm x 26cm x 6cm. 2. To make the tomato sauce, heat the oil in a large frying pan. Add the onion and garlic and cook over medium heat for two to three minutes. Add the tomato, tomato paste, sugar and 125ml (½ cup) water. Simmer for 20 minutes, or until the mixture thickens slightly, then stir in the basil. 3. To make the white sauce, melt the butter in a saucepan. Add the flour and cook for one minute. Remove from the heat, gradually add the milk and whisk until smooth. Return to the heat and stir until thick. Add the nutmeg and simmer for three minutes, or until the sauce boils and thickens. Season to taste with salt and freshly ground black pepper. 4. To make the filling, put the spinach and 100ml water in a large saucepan. Cover and cook for three minutes, or until the spinach has wilted, then refresh under cold water. Squeeze out any excess moisture with your hands and chop finely. Heat the oil in a small frying pan. Add the onion and garlic and cook over medium heat for two minutes, or until soft. Transfer to a large bowl, add the ricotta cheese, egg and nutmeg and combine with a fork. Stir through the spinach. Spoon into the cannelloni tubes. 5. Spread half of the white sauce onto the base of the dish then drizzle over half of the tomato sauce. Arrange the filled cannelloni tubes evenly in a single layer. Top with the remaining white sauce then tomato sauce and sprinkle on the cheeses. Bake for 40 minutes, or until cooked. Stand for 10 minutes before serving.
SPINACH & RICOTTA CANNELLONI
An impressive yet simple pasta dish that kids can help you cook.
Provided by Laura Fyfe
Categories Mains Jamie Magazine Dinner Party Italian Spinach Pasta bake
Time 1h30m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
- Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
- Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
- Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
- Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
- Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
- Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
- Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
Nutrition Facts : Calories 348 calories, Fat 18.7 g fat, SaturatedFat 9.7 g saturated fat, Protein 19.7 g protein, Carbohydrate 27.5 g carbohydrate, Sugar 8.3 g sugar, Sodium 1.7 g salt, Fiber 2.7 g fibre
SPINACH RICOTTA CANNELLONI
Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!
Provided by Nagi
Categories Mains
Time 1h
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
- Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
- Stir through basil or dried herbs. Set aside.
- Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
- Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
- Preheat oven to 180C/350F.
- Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
- Spread a bit of Sauce on the base.
- Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
- Pipe the filling into the tubes. Place in baking dish.
- Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
- Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
- Serve, garnished with extra basil if desired.
Nutrition Facts : ServingSize 407 g, Calories 531 kcal
SPINACH AND RICOTTA CANNELLONI
Spinach and ricotta cannelloni made with a simple tomato, basil sauce and topped with melting mozzarella cheese.
Provided by Emily Kemp
Categories Main Course
Time 1h15m
Number Of Ingredients 14
Steps:
- Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
- Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
- To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
- Pre-heat the oven to 180°C/350F/gas mark 4.
- To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
- Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.
Nutrition Facts : Calories 528 kcal, Carbohydrate 56 g, Protein 28 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 71 mg, Sodium 422 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving
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
CANNELLONI WITH SPINACH & RICOTTA
Steps:
- 1. Preheat oven to 200°C.\n 2. Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl.\n 3. Fill cannelloni tubes with the prepared mixture\n 4. To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. Remove from heat.\n 5. Grease an oven proof baking dish and pour layer of sauce over the base leaving enough to cover cannelloni.\n 6. Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce and if desired the thickened cream. Sprinkle with grated cheese.\n 7. Bake in oven at 200°C for 25-35 minutes (test by pricking with a skewer).\n 8. Serve and enjoy with family and friends!
MUSHROOM, SAUSAGE, RICOTTA, AND BASIL CANNELLONI
We loved the flavor combination in this superb and easy cannelloni recipe. It's layered with sauteed mushrooms, fine cheese, sweet Italian sausage, and fresh basil. Using egg roll wrappers instead of noodles is genius. It makes them easy to layer and they have a delicate texture reminiscent of cannelloni noodles. You could serve...
Provided by Linda Dalton
Categories Meat Appetizers
Time 35m
Number Of Ingredients 20
Steps:
- 1. To prepare the mushroom filling, add oil to a large pan on the stovetop and set heat to medium/medium-low.
- 2. Add mushrooms and garlic and cook until brown (this could take anywhere from 8 to 20 minutes depending on your stove). Do not let the garlic burn! I'd rather take the time to let the mushrooms brown on a lower heat than having burnt, acrid tasting garlic. When mushrooms are done, remove to a separate bowl and set aside.
- 3. To prepare the sausage filling, saute sausage meat in a large pan on medium heat in the small amount of oil, breaking up the meat into small pieces as it browns.
- 4. Drain any oil from the pan and when the meat has lost its pink color. Add 1/4 cup of tomato sauce. Stir to combine and remove to a separate bowl and set aside.
- 5. To make the cheese mixture, combine all cheese ingredients in a medium-size bowl. You're now ready to assemble all the components and start rolling your egg roll cannelloni.
- 6. Prep the bottom of a large baking dish with 1/3 cup tomato sauce. Preheat oven to 375 degrees.
- 7. On cutting board or work surface, place one egg roll strip and in the center add 2 or 3 cooked mushrooms with garlic. This is layer one.
- 8. Top mushrooms with about 2 teaspoons of the ricotta mixture.
- 9. Now add about 2 teaspoons of the sausage mixture.
- 10. Top with a basil leaf.
- 11. Sprinkle with a pinch or two of mozzarella and Parmesan and roll this baby up.
- 12. Fold the backside of the egg roll over the top and the front side to meet the back. You should have about 1 1/4 inch overlap.
- 13. Place rolled cannelloni in the baking dish, seam side down.
- 14. Continue rolling. The assembly and rolling go quickly and by the time you're halfway through, you'll have it down to a science.
- 15. Top the cannelloni with most of the remaining tomato sauce.
- 16. Top with mozzarella and Parmesan cheese.
- 17. Bake uncovered for 35 minutes.
- 18. Let cool a bit and garnish with fresh basil. Serve warmed tomato sauce on the side.
BASIL AND RICOTTA CANNELLONI
In Rome, fresh ricotta made from sheep's milk is more widely available than that made from cow's milk, but either will work in this recipe. An abundance of zucchini blossoms (fiori di zucche) made it easy for Kovel to use them as a topping, but if you can't find them, it's not a problem; they are an optional flourish here.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 1h5m
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Lightly coat a rimmed baking sheet with oil. Working in three batches, drop pasta into boiling water, stirring to ensure it doesn't stick. Cook until pliable but still retaining some chew, about 3 minutes. Using a slotted spoon or mesh spider, transfer, one at a time, to oiled pan and lay flat, turning to lightly coat. Drizzle with additional oil as necessary to prevent sticking.
- Return water to a boil; add onion and cook until bulb is tender and greens are still bright, about 4 minutes. Using slotted spoon, transfer to a colander. Add basil to boiling water and cook just until bright, 30 seconds; drain and transfer to colander with onion, reserving 1/4 cup blanching water. Firmly press onion and basil to remove as much liquid as possible; transfer to a cutting board and finely chop. Place in a medium bowl and stir in ricotta, yolks, lemon zest, half of the Pecorino Romano, and 1 1/2 teaspoons salt; season with pepper. Stir thoroughly to combine. (Filling can be made 1 day ahead and refrigerated in an airtight container.)
- Preheat oven to 400 degrees. Butter a broilerproof 9-by-13-inch baking dish. Lay a square of pasta on a clean work surface; spoon 3 tablespoons ricotta mixture in a line about 1 inch away from and parallel to a short edge. Roll pasta up to enclose filling, making a tube about 1 1/2 inches in diameter. Repeat with remaining pasta squares and filling. Place cannelloni snugly in buttered baking dish, in a single layer of three rows of six. Stir reserved blanching water into cream, lightly season with salt and pepper, and spoon over cannelloni. Carefully tear zucchini blossoms in half lengthwise and drape a half-blossom over each cannellono. Sprinkle remaining Pecorino Romano over pasta to cover; lightly drizzle with oil. Bake, uncovered, until cannelloni are bubbling and hot in centers, about 15 minutes. Turn oven to broiler setting; broil until golden brown on top, about 5 minutes more. Let cool slightly before serving.
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Make and share this Italian Sausage, Spinach, and Ricotta Cannelloni recipe from Food.com.
Provided by Food.com
Categories Spinach
Time 1h20m
Yield 6 serving(s)
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.
- 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.
- 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.
AWESOME SPINACH & RICOTTA CANNELLONI
Provided by Jamie Oliver
Categories Mains Jamie's Dinners Spinach Pasta & risotto Baking
Time 1h10m
Yield 8
Number Of Ingredients 19
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up!
- Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft.
- Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
- After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
- Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
- By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up - really easy.
- Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top.
- To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
- Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.
Nutrition Facts : Calories 715 calories, Fat 47.1 g fat, SaturatedFat 28.2 g saturated fat, Protein 28 g protein, Carbohydrate 46.2 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.9 g salt, Fiber 3.8 g fibre
BAKED RICOTTA AND SPINACH CANNELLONI
This Baked Ricotta and Spinach Cannelloni is made with three delicious cheeses and it's the perfect easy comfort food recipe that's also vegetarian! It's a pasta lover's dream recipe!
Provided by Chrissie (thebusybaker.ca)
Categories Main Course
Time 40m
Number Of Ingredients 12
Steps:
- Preheat your oven to 375 degrees Fahrenheit and set aside a 9-inch by 13-inch rectangular casserole dish.
- Add the ricotta, egg, spinach, basil, salt and pepper, garlic, the 1 1/2 cup of mozzarella and the Parmesan cheese to a large bowl and stir together with a rubber spatula until well combined.
- Add the ricotta mixture to a piping bag with an open tip (or simply cut the tip off the bag if you don't want to use a tip) and pipe the ricotta filling into each of the ready-to-stuff Cannelloni noodles.
- Spoon approximately one-third of the marinara sauce into the bottom of the baking dish and spread it around until the bottom of the dish is well coated with sauce.
- Place the filled Cannelloni noodles into the base of the baking dish and spoon the remaining marinara sauce over the top.
- Add the remaining mozzarella and Parmesan cheeses in an even layer on the top and bake uncovered at 375 degrees Fahrenheit for about 25 to 30 minutes.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 323 kcal, Carbohydrate 4 g, Protein 24 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 102 mg, Sodium 607 mg, Fiber 1 g, Sugar 1 g
WEIGHT WATCHERS CRAB, RICOTTA & BASIL CANNELLONI
I love this recipe. Only 5 WW points. It is low in fat and tastes great. Chicken can be used instead of crab but will be slightly bland and will need to be minced. If you wish to do this add in some sage or garlic.
Provided by Chef TrishS
Categories Crab
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180°C
- Combine crab, shallots, ricotta, nutmeg, basil and egg in a bowl. Season with salt and pepper.
- Use a teaspoon to spoon filling into the cannelloni shells. Pour 1/2 cup pasta sauce over the base of a 1.5L (6 cup) capacity oven proof ceramic dish. Arrange cannelloni on top.
- Pour over the remaining pasta sauce and sprinkle with mozzarella. Cover with foil and bake for 20 minutes. Remove foil. Bake for a further 10 minutes or until pasta is tender and cheese is golden. Serve.
Nutrition Facts : Calories 227.2, Fat 5.5, SaturatedFat 1, Cholesterol 126.6, Sodium 988.8, Carbohydrate 16.9, Fiber 0.6, Sugar 11.3, Protein 26.1
SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI
Steps:
- Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
- Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
- In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
- Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
- Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
- Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
- Serve cannelloni with remaining tomato sauce, heated.
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 AND RICOTTA CANNELLONI
Spinach and Ricotta Cannelloni: This classic Italian vegetarian main can be prepared ahead and cooked from frozen.
Categories Italian comfort food weeknight meals
Time 1h35m
Yield 6 servings
Number Of Ingredients 15
Steps:
- For the tomato sauce, heat the oil in a large pan over medium heat. Add garlic and cook for 1min. Add remaining sauce ingredients and some seasoning. Simmer for 30min, stirring occasionally and breaking up the tomatoes with the back of a wooden spoon, until thick.
- Meanwhile, for the filling, put the spinach into a colander in the sink and pour over a full kettle of just-boiled water to wilt (you may need to do this in batches). When cool enough to handle, lift up handfuls of spinach and firmly squeeze out excess moisture. Roughly chop then put into a large bowl. Mix in the ricotta, Parmesan, nutmeg and plenty of seasoning. Transfer mixture to a large piping bag fitted with a large plain nozzle (or snip a hole in the bottom).
- Preheat oven to 200°C (180°C fan) mark 6. To assemble, spread 1/2 the tomato sauce in the base of a 2.5 litre ovenproof serving dish, about 35 x 40cm. Pipe filling into each cannelloni tube and arrange in a single layer on top of the sauce. Top with the remaining sauce. Tear the mozzarella into strips and lay on top of the sauce.
- Cook in the oven for 30min, or until golden and bubbling. Serve with a crisp green salad.
Nutrition Facts : Calories 462 calories
More about "basil and ricotta cannelloni food"
CANNELLONI WITH SPINACH, RICOTTA, MOZZARELLA AND PARMESAN
From more.ctv.ca
Cuisine ItalianCategory DinnerServings 4Total Time 35 mins
- Add baby spinach, garlic powder, salt, ground black pepper, and olive oil to a bowl. Heat in the microwave for two minutes. Remove and stir. Add ricotta and whisked eggs to spinach mixture.
- In a bowl, mix marinara with dried basil and dried oregano. Pour half of the marinara into the bottom of a 22 x 22 centimeter casserole dish.
- Transfer ricotta-spinach mixture into a resealable plastic bag, seal the bag, then cut off one of the bottom corners of the bag. Cut the lasagna sheets across the middle into four equal pieces. Lay the pieces so one of the long edges is parallel with the edge of the work surface. Using the bag like you would a piping bag for icing, squeeze filling out lengthwise along the edge of the pasta that is closest to you, then roll up to secure filling. Once all cannelloni are stuffed and rolled, place them flat in the casserole dish, seam side down, over marinara sauce.
SPINACH AND RICOTTA CANNELLONI WITH ROSé SAUCE - RICARDO
From ricardocuisine.com
5/5 (72)Category Main DishesServings 4Total Time 1 hr 20 mins
- In a saucepan over medium heat, soften the garlic in the oil for 2 minutes. Add the strained tomatoes and basil sprig. Bring to a boil and let simmer for 15 minutes, stirring frequently. Stir in the cream and season with salt and pepper. Keep warm. Remove the basil.
RICOTTA AND MEAT CANNELLONI - RACHAEL RAY IN SEASON
From rachaelraymag.com
Total Time 1 hr 15 mins
- Preheat the oven to 350 degrees . In a large, deep skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and half of the garlic and cook until translucent, about 6 minutes. Push the onion to the sides of the pan and increase the heat to medium-high. Add the ground meat and cook, stirring occasionally, until browned, about 15 minutes. Remove from the heat and let cool.
- In a large pot of boiling salted water, cook the pasta for 6 minutes. Drain the pasta and rinse with cold water to stop the cooking. Spread the cooked pasta shells on a paper-towel- lined baking sheet and let cool. When cool, split open the pasta tubes lengthwise.
- In a large bowl, combine the ricotta, eggs, 1/4 cup Asiago cheese, the parsley, 3/4 teaspoon salt and 1/2 teaspoon pepper. Fold in the meat mixture.
- Puree the tomatoes in a blender or food processor until smooth. In a medium skillet, cook the remaining garlic in the remaining 1 tablespoon olive oil over medium heat until soft, about 2 minutes. Add the pureed tomatoes, the basil and the remaining 1/4 cup Asiago cheese and simmer for 5 minutes. Spread half the sauce on the bottom of a sturdy rimmed baking sheet.
CRAB AND RICOTTA CANNELLONI : RECIPES : COOKING CHANNEL ...
From cookingchanneltv.com
Cuisine ItalianCategory Main-DishServings 6Total Time 1 hr 15 mins
LEMONY RICOTTA PASTA WITH BASIL - KITCHN
From thekitchn.com
Estimated Reading Time 3 mins
10 BEST CANNELLONI WITH RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
PUMPKIN AND RICOTTA CANNELLONI | FOOD TO LOVE
From foodtolove.co.nz
Cuisine ItalianCategory Midweek DinnerServings 4Total Time 1 hr 20 mins
- Arrange pumpkin, onion and garlic in a single layer on prepared tray. Spray with oil. Season with salt and pepper. Bake 25 minutes, or until pumpkin is golden and tender. Reduce oven to 200°C (180°C fan-forced).
- Remove skin from garlic. Transfer pumpkin mixture to a large bowl. Using a fork, mash coarsely. Add ricotta, spinach and basil. Spoon or pipe mixture into cannelloni tubes.
- Spread 1/2 cup of the pasta sauce over base of a 2-litre (8-cup) ovenproof dish. Arrange filled cannelloni, in a single layer, over pasta sauce. Cover with remaining pasta sauce. Sprinkle with cheese.
MUSHROOM AND RICOTTA CANNELLONI WITH TOMATO SAUCE - PASTA ...
From goodhousekeeping.com
Estimated Reading Time 2 mins
- Wash the dried mushrooms, then pour 150ml (1⁄4 pint) boiling water over and leave to stand for 15min.
- Heat the butter in large frying pan, add the fresh and soaked dried mushrooms and cook for 10-15min or until they are beginning to brown and any liquid has evaporated.
- Leave to cool. Place the ricotta cheese in a bowl, add the mushrooms, anchovy essence and the seasoning, then mix until thoroughly combined.
SPINACH AND RICOTTA CANNELLONI RECIPE | GOOD FOOD
From goodfood.com.au
Servings 4Total Time 1 hr 30 minsCategory Main-Course
- Heat the oil in a large heavy-based pan. Add the onion and cook for 3 minutes, or until it is golden. Stir in the garlic and cook for 1 minute. Add the chopped spinach and cook for 2 minutes. Cover the pan and steam for 1–2 minutes, or until the spinach is tender. Allow to cool slightly.
- Transfer the spinach mixture to a colander and squeeze to remove any excess moisture. Combine the spinach with the ricotta, beaten eggs and nutmeg. Season with salt and freshly cracked black pepper. Preheat the oven to moderate 180°C (350°F/Gas 4), and lightly grease a large ovenproof dish.
- To make Tomato Sauce: Heat the oil in a large frying pan, and add the chopped onion. Cook over low heat for 5 minutes, or until the onion is soft and golden. Add the garlic and cook for 1 minute. Add the tomato, wine, tomato paste, brown sugar and basil. Bring to the boil; reduce the heat and simmer for 15 minutes.
- Spread one third of the Tomato Sauce over the base of the prepared dish. Spoon about 2–3 tablespoons of the spinach mixture into each cannelloni tube and arrange the cannelloni neatly in the dish. Spoon the remaining Tomato Sauce over the stuffed cannelloni and scatter the mozzarella and Parmesan over the top. Bake for 40–45 minutes, or until the cannelloni is tender and the top is crisp and golden brown.
DELICIOUS BEEF CANNELLONI - THE FLAVOR BENDER
From theflavorbender.com
4.9/5 (8)Estimated Reading Time 8 mins
- Add about one tbsp of oil into a saucepan and heat over medium heat. When the oil is hot, add the garlic and saute to soften.
- Add the spinach and cook for a few minutes while mixing, until wilted. Add a generous pinch of salt. Place the spinach in a sieve over a bowl and set aside to cool. Squeeze the liquid out of the spinach when it has cooled down.
- In the same saucepan, place 1 - 2 tbsp oil and heat over medium heat. Add the onions, celery, and carrot. Saute until onions and celery soften and turn translucent.
VEGAN SPINACH & RICOTTA CANNELLONI • IT DOESN'T TASTE LIKE ...
From itdoesnttastelikechicken.com
5/5 (27)Total Time 1 hrCategory Main CourseCalories 253 per serving
- Heat the oil in a skillet over medium-high heat. When hot, add in the onion and garlic, sauté until the onion begins to soften but doesn't yet brown, about 4 minutes. Reduce the heat to low, add in the spinach and cover. Check and stir the spinach every minute until the spinach has wilted, about 4 more minutes.
- Add the cooked spinach and onions to the food processor with the ricotta. Add in the basil, reserving some basil leaves for garnish. Pulse a couple of times, stopping to scrape the sides as needed until the ricotta is spotted with green throughout.
- Prepare the cannelloni noodles according to package directions. Mine were the oven ready type, so there was no preparation needed. Spread about 1/4 of the tomato sauce in the bottom of a 9" x 13" pan.
VEGETARIAN CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
Cuisine ItalianCategory Main CourseServings 1
SPINACH AND RICOTTA CANNELLONI RECIPE RECIPE | HOUSE & GARDEN
From houseandgarden.co.uk
Servings 4Estimated Reading Time 1 min
SPINACH AND RICOTTA CANNELLONI RECIPE | NONNA'S ...
From vincenzosplate.com
Estimated Reading Time 5 mins
SPINACH AND RICOTTA CHEESE CANNELONI RECIPE BY ... - NDTV FOOD
From food.ndtv.com
Servings 2Total Time 1 hr 35 minsCategory Main
BEEF AND RICOTTA CANNELLONI - THE GOOD HOOD GUIDE
From thegoodhoodguide.com
Author Jake CassarEstimated Reading Time 2 mins
RECIPE - SPINACH & RICOTTA CANNELLONI - FOOD WINE TRAVEL ...
From food-wine-travel.com
Cuisine ItalianCategory Entrée, Main CourseServings 6
CREAMY KALE & RICOTTA CANNELLONI | BBC GOOD FOOD
From bbcgoodfood.com
Servings 6Total Time 1 hr 40 minsCategory DinnerCalories 799 per serving
RICOTTA SPINACH CANNELLONI | PASTA RECIPES | SBS FOOD
From sbs.com.au
3.3/5 (52)Servings 4-6Cuisine ItalianCategory Dinner
SPINACH AND RICOTTA CANNELLONI — EM'S FOOD FOR FRIENDS
From emsfoodforfriends.com.au
Estimated Reading Time 3 mins
VEGAN BUTTER BEAN AND KALE CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
Category Main Course
VEGAN CANNELLONI WITH SPINACH AND RICOTTA (OIL-FREE) – NO ...
From nosweatvegan.com
5/5 (3)Total Time 1 hrCategory Main CourseCalories 318 per serving
SPINACH & 'RICOTTA' CANNELLONI - VEGAN RECIPE CLUB
From veganrecipeclub.org.uk
5/5 (7)Servings 6Cuisine ItalianCategory Family Recipes
SPINACH AND RICOTTA CANNELLONI – RECIPES – NAPOLINA
From napolina.com
SPINACH & RICOTTA CANNELLONI - BBC GOOD FOOD MIDDLE EAST
From bbcgoodfoodme.com
LOBSTER, RICOTTA, AND BASIL CANNELLONI - CITYLINE
From cityline.tv
EVERYDAY GOURMET | SILVERBEET AND RICOTTA CANNELLONI
From everydaygourmet.tv
CRAB AND RICOTTA CANNELLONI RECIPES
From tfrecipes.com
BEST RICOTTA-STUFFED CANNELLONI RECIPES | FOOD NETWORK …
From foodnetwork.ca
10 BEST CANNELLONI WITH RICOTTA CHEESE RECIPES | YUMMLY
From yummly.com
SPINACH AND RICOTTA CANNELLONI | GIANNI'S NORTH BEACH
From gianni.tv
CANNELLONI WITH SPINACH, RICOTTA AND BACON | PASTA RECIPE
From lazypasta.com
RICOTTA AND SPINACH CANNELLONI - SLOW COOKER CENTRAL
From slowcookercentral.com
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