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
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 BEEF CANNELLONI (MANICOTTI)
Recipe video above. You will love how flavourful the juicy beef filling and sauce is! Too many recipes disappoint by using plain canned tomato - the sauce needs flavour! It will seem like there's a lot of sauce (and there is) and that it's too thin (and it is!) BUT you need it because the cannelloni sucks up a lot when it's cooking!!! Serves 4 very hungry people, 5 normal people.
Provided by Nagi
Categories Mains
Time 1h15m
Number Of Ingredients 20
Steps:
- Heat oil in a large saucepan or pot over medium high heat. Add garlic and onion, cook 2 minutes. Add carrot and celery, cook 5 minutes.
- Add remaining Sauce ingredients then stir. Bring to simmer, lower heat to medium, cover with lid and simmer for 10 minutes.
- Use a stick blender to blitz until smooth (or cool slightly and use blender or food processor). Set aside.
- Heat oil in a large skillet over high heat. Add onion and garlic, cook 2 minutes.
- Add beef and cook, breaking it up as you go, until it all changes from red to brown.
- Stir in spinach, then add crumbled beef cube, Worcestershire sauce, pepper and 1 cup of Cannelloni Sauce. Stir, cook 2 minutes.
- Remove and cool slightly.
- Preheat oven to 180°C/350°F.
- Transfer Beef Filling into a piping bag with a wide nozzle. Stand cannelloni tubes upright in a container, then pipe filling in. (Or do this step with teaspoon/finger/dinner knife!).
- Spread about 1 1/4 cups Sauce in a 23x33cm / 9x13" dish. Lay the cannelloni on top, then pour over remaining Sauce.
- Sprinkle with cheese, loosely cover with foil.
- Bake 25 minutes, remove foil then bake a further 10 minutes until the cheese is bubbly with some golden spots.
- Remove from oven, sprinkle with parsley if using then serve!
Nutrition Facts : Calories 609.06 kcal, Carbohydrate 50.15 g, Protein 42.14 g, Fat 27.64 g, SaturatedFat 11.12 g, Cholesterol 100.42 mg, Sodium 1079.82 mg, Fiber 6.67 g, Sugar 10.93 g, ServingSize 1 serving
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!
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.
RICOTTA & SPINACH CANNELLONI
This is a recipe I have had for ages and don't know where I originally got it from but have posted because of a request on the threads. It does work.
Provided by Latchy
Categories Manicotti
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix the first 5 ingredients together.
- Preheat your oven to about 180d C.
- Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
- When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.
- After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.
- Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.
SUPER SIMPLE SPINACH AND RICOTTA CANNELLONI
Quick, easy and delicious, this Super Simple Spinach and Ricotta Cannelloni makes the perfect easy midweek meal served with a simple side salad.
Provided by Eb Gargano
Categories Main Course
Time 45m
Number Of Ingredients 15
Steps:
- Preheat your oven to 200C /180C fan / gas mark 6 / 400F.
- Place a large colander in the sink. Put the spinach in the colander and pour over enough boiling water to wilt the spinach. Leave to drain and cool.
- Next, gently fry the sliced garlic in a tablespoon of olive oil for a minute or two. Do not allow the garlic to colour. Tip in the 2 tins of tomatoes and bring the sauce to the boil. Turn off the heat and leave.
- Next make the cheese sauce. Melt the butter in a medium sized pan on a low heat. When the butter is foaming, add the flour and stir until it's mixed in. Then keep cooking for 2 minutes, stirring frequently.
- Very gradually add the milk, stirring constantly. Make sure each bit of milk is incorporated before you add the next bit. If you do this slowly on a very low heat, you should end up with a smooth sauce with no lumps. However, if it does go wrong for any reason, you can always use a whisk to beat out the lumps.
- When all the milk is incorporated, turn off the heat and add the parmesan, nutmeg, salt and pepper.
- The spinach should now be cool enough to handle. Squeeze the spinach in your hands to get as much of the water out as you can, roughly chop it and then tip the spinach into a bowl.
- Add the ricotta, basil, lemon zest and lemon juice to the spinach and mix together. Season with salt and pepper to taste.
- To assemble the cannelloni: pour half the tomato sauce into a large ovenproof dish (big enough to fit 12 cannelloni tubes on one level.) Fill each cannelloni tube with about 2 tablespoons of mixture, using a teaspoon or piping bag. Arrange the tubes in the dish. Pour over the remaining tomato sauce and then the cheese sauce, ensuring all the cannelloni tubes are well covered with sauce.
- Bake for 20 minutes until golden and bubbling. Serve with a side salad and some garlic bread too, if you fancy.
Nutrition Facts : Calories 739 kcal, Carbohydrate 95 g, Protein 34 g, Fat 27 g, SaturatedFat 13 g, Cholesterol 155 mg, Sodium 752 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
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
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
SPINACH & RICOTTA CANNELLONI
A quick and easy Spinach & Ricotta Cannelloni recipe that makes the perfect family midweek meal! Just 10 minutes prep time and 30 minutes cooking time.
Provided by Lucy - Bake Play Smile
Categories Dinner
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
- Mix the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper in a bowl.
- Cut the fresh lasagne sheets in half. Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray. Repeat with the remaining lasagne sheets and mixture.
- Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.
- Preheat oven to 200 degrees celsius (fan-forced). Grease a large 30cm x 40cm rectangular baking tray and set aside.
- Place the defrosted spinach, ricotta, egg yolks, minced garlic, grated cheese and salt and pepper into the Thermomix bowl. Mix for 10 seconds, Speed 3. Scrape down the sides of the bowl and repeat for a further 5-10 seconds or until completely combined.
- Cut the fresh lasagne sheets in half.
- Spoon a small amount of the spinach and ricotta mixture along the middle of the lasagne sheet and roll up. Place the rolled cannelloni seam-side down in the prepared baking tray.
- Repeat with the remaining lasagne sheets and mixture.
- Pour over the passata, sprinkle with the grated mozarella cheese and bake in the oven for 30 minutes.
Nutrition Facts : Calories 435 kcal, Carbohydrate 48 g, Protein 23 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 162 mg, Sodium 248 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
SPINACH AND RICOTTA CANNELLONI/MANICOTTI (CANNELLONI RICOTTA E SPINACI)
This is a recipe for a baked cannelloni/manicotti pasta that is deliciously filled with spinach and ricotta cheese.
Provided by Danette St. Onge
Categories Pasta
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Position a rack in the center of the oven and preheat to 425 F. Grease a medium baking dish with butter.
- Wash the spinach, discarding stems. Without draining the spinach, transfer it to a large pot and cook over medium heat, stirring frequently, until spinach wilts, about 10 minutes.
- Drain well in a fine-mesh strainer, pressing down on the cooked spinach with the bottom of a wooden spoon to squeeze out as much water as possible. Chop the cooked spinach finely and transfer it to a medium bowl.
- Stir in the ricotta, egg, 1/2 cup grated Parmigiano-Reggiano, salt, and nutmeg. Mix well to combine.
- If using fresh pasta sheets: cook the sheets for 1 minute in boiling salted water, drain and immediately submerge in cold water; let sit in the cold water for a few minutes, then remove and let dry on a clean kitchen towel or large wooden cutting board.
- Place a spoonful of filling close to the short end of the pasta sheet and roll up lengthwise to form a cannelloni. Repeat with the remaining pasta sheets.
- If using dry cannelloni noodles, cook according to package directions, drain and submerge in cold water. Drain well.
- Fill each tube evenly with the spinach-cheese mixture using a small spoon.
- Spoon one ladleful of bechamel sauce evenly over the bottom of the baking dish. Transfer the filled cannelloni to the baking dish in a single layer. Cover evenly with the remaining bechamel sauce, then sprinkle with the remaining 1/4 cup of grated Parmigiano-Reggiano. Distribute small pieces of butter evenly over the surface.
- Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let rest 5 minutes before serving.
Nutrition Facts : Calories 946 kcal, Carbohydrate 65 g, Cholesterol 271 mg, Fiber 7 g, Protein 50 g, SaturatedFat 29 g, Sodium 1338 mg, Sugar 13 g, Fat 55 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g
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
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SPINACH AND RICOTTA CANNELLONI RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4-6Total Time 1 hr 30 mins
- Cut the lasagne sheets into 15 even-sized pieces; trim lengthways so that they fit neatly into a rectangular ovenproof deep-sided dish when filled. Bring a large pan of water to a rapid boil. Cook 1–2 lasagne sheets at a time until just softened. This amount of time will differ depending on the type and brand of lasagne, but is usually about 2 minutes. Remove sheets carefully with 2 spatulas or wooden spoons and lay out flat on a clean damp tea towel. Do not use tongs to remove the sheets from the water as tongs may tear the sheets. Return the water to the boil and repeat the process with the remaining pasta sheets.
- Heat the oil in a heavy-based frying pan. Cook the onion and garlic until golden, stirring regularly. Add the washed spinach and cook for 2 minutes, then cover with a tight fitting lid and let the spinach steam for 5 minutes. Drain in a fine sieve or colander, removing as much liquid as possible. The spinach must be quite dry or the pasta will be soggy. Combine the spinach with the ricotta, eggs, nutmeg and season with salt and pepper. Mix well and set aside.
- To make Tomato Sauce: Heat the oil in a frying pan and cook the onion and garlic for 10 minutes over low heat, stirring occasionally. Add the chopped tomatoes and their juice, water, tomato paste, sugar and salt and pepper. Bring the sauce to the boil, reduce the heat and simmer 10 minutes. If a smooth sauce is preferred, purée the sauce in a processor to desired consistency.
- Preheat the oven to 180°C(350°F/Gas 4) and lightly grease the ovenproof dish. Spread about one third of the tomato sauce over the base of the dish. Working with one piece of the prepared lasagne sheets, spoon 2½ tablespoons of the spinach mixture down the centre of the sheet, leaving a border at each end. Roll up and lay seam side down in the dish. Trim and discard ends to fit evenly, if necessary. Repeat with the remaining pasta and filling. Spoon the remaining tomato sauce over the cannelloni and scatter the cheese over the top. Bake for 30–35 minutes, or until golden brown and bubbling. Set aside for 10 minutes before serving. Garnish with fresh herb sprigs.
SPINACH AND RICOTTA CANNELLONI RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
5/5 (2)Total Time 55 minsCategory Leftover Chicken RecipesCalories 415 per serving
- Heat the oven to 180°C/160°C fan/gas 4. Defrost the spinach according to the pack instructions, then put in a sieve or colander and squeeze out any excess water using the back of a spoon.
- Heat the olive oil in a frying pan. Add the garlic, cook for a minute or so until fragrant, then add the tomatoes, half the oregano and the lemon zest; simmer gently for 20 minutes until thickened. Add the lemon juice and season to taste.
- Beat the egg in a medium bowl, add the parmesan or vegetarian alternative, then stir in the ricotta and spinach and season. Transfer the mixture to the piping bag and use to fill the cannelloni tubes. Lay the filled tubes in the baking dish.
- Pour the tomato sauce over the cannelloni. Scatter the mozzarella over the tomato sauce, then bake for 35-40 minutes until the pasta is tender and the top is golden and bubbling. Scatter over the remaining oregano to serve.
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- Preheat oven to 375°F (190°C). Grease 13 x 9-in. (3-L) baking dish; spread 1 cup (250 mL) passata in bottom. Set aside. Squeeze thawed spinach to remove excess moisture. In large bowl, mix spinach, ricotta, 1/2 cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp (30 mL) parsley, garlic, salt and pepper. Spoon into large re-sealable plastic bag. Snip off one corner to make piping bag.
- Pipe filling into both ends of cannelloni shells to fill. Arrange stuffed cannelloni shells in a single layer in prepared baking dish. Spread with remaining passata and sprinkle with remaining mozzarella cheese. Bake 30 to 35 min. until cannelloni is tender and sauce is bubbly. Let stand 5 min. before serving sprinkled with remaining parsley.
CANNELLONI WITH SPINACH AND RICOTTA: AN EASY DINNER IDEA ⋆ ...
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SPINACH AND RICOTTA CANNELLONI - THE LAST FOOD BLOG
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5/5 (1)Total Time 1 hr 30 minsCategory DinnerCalories 301 per serving
- Heat 1 tablespoon of olive oil in a large sautè pan.Add the chopped onion and cook for about 10 minutes. Then add the chopped celery and chopped carrot. Cook for another 10 minutes or until they are softened.Add the garlic and 1 teaspoon of dried oregano and cook for a minute until the garlic releases its aroma.
- Heat the oven to 180°C (355° F) fan oven / 200°C (390°F) conventional oven.Heat a drizzle of olive oil in a large frying pan.Add half the spinach and cook until it is wilted. Remove the wilted spinach from the pan.Repeat with the remaining spinach.Leave to cool slightly then place the spinach in a clean t-towel and squeeze the spinach to remove some of the liquid.Roughly chop the spinach and place in a large bowl
- Lay a sheet of pasta on a clean wooden board.Add two tablespoons of the filling along one side. Roll the sheet so you now have a tube.Repeat until you have used up all the filling.Add half the sauce to a casserole dish, spread it out evenly.Place the filled cannelloni on the sauce then pour the remaining sauce over the cannelloni.Tear up the mozzarella then scatter it on top of the sauce.Bake uncovered in the oven for 30 minutes or until the sauce is bubbling and the cheese is melted and golden.Leave to cool slightly before serving.
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5/5 (5)Calories 468 per servingCategory Main Course, Pasta
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- Pour some tomato sauce in an 8x11 inches (20x28 cm) casserole/baking dish to avoid sticking and set aside.
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5/5 (1)Total Time 1 hrCategory DinnerCalories 243 per serving
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- Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.
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- 1 Heat oven to 180°C. Line a large baking tray with baking paper. Place pumpkin on tray, spray with olive oil, roast for 25-30 minutes or until golden and leave to cool slightly. Put pumpkin in a large bowl and mash roughly with a fork, leaving some texture.
- 2 Meanwhile, spray a large non-stick frying pan with olive oil and set over a medium-high heat. Gently cook mushrooms for 4-5 minutes, or until golden. Add half the garlic and stir for 1 minute, then leave mushroom mixture to cool.
- 3 Set a large non-stick saucepan over medium heat and spray with olive oil. Add onion and gently cook for 5 minutes, or until soft. Add remaining garlic and cook, stirring, for 30 seconds, or until fragrant. Add tomato purée, reduce heat and simmer for 5 minutes. Season tomato sauce with pepper and set aside.
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