4 CHEESE AND HERB CANNELLONI - CATELLI®
Our Express pasta doesn't need to be boiled. All you have to do is add some sauce, cheese, and veggies and pop it in the oven. Express pasta is precooked and dried, so you never have to boil it.
Provided by CATELLI®
Categories Comfort Food, Family Friendly
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350ºF (180ºC). Blend ricotta with shredded cheese, parsley, basil, egg and garlic. Spread 3/4 cup (175 mL) sauce in an 8-inch (20 cm) square baking dish.
- Fill cannelloni with cheese mixture and place in two snug rows on sauce. Spoon remaining sauce over, covering noodles completely.
- Cover and bake for 45 to 50 minutes or until tender. Tip: During the last 5 minutes of baking, uncover dish and sprinkle with extra shredded cheese if desired.
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
FOUR-CHEESE MANICOTTI
Steps:
- Preheat oven to 400°F. Melt 2 Tbsp. butter in a large skillet over medium heat. Cook onion and garlic, stirring often, until softened, about 3 minutes. Season with 1 tsp. salt and 1/2 tsp. pepper. Add both cans of tomatoes, breaking up with a wooden spoon, then increase heat to medium-high. Add 1/2 cup basil, bring to a simmer, and cook, stirring occasionally, until slightly reduced, 15-20 minutes.
- Cook noodles in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and transfer to a lightly oiled rimmed baking sheet.
- Meanwhile, melt remaining 4 Tbsp. butter in a medium saucepan over medium-low heat. Add flour and cook, stirring constantly, until foamy and nutty smelling, 1-2 minutes. Whisking constantly, gradually add milk and bring to a simmer. Cook, whisking often, until mixture coats the back of a spoon, about 3 minutes. Stir in 1/3 cup Parmesan and 1/3 cup Pecorino; season with 1/2 tsp. salt and remaining 1/4 tsp. pepper.
- Mix ricotta, mozzarella, shallot, egg, 1/3 cup Parmesan, 1/2 cup basil, and remaining 1/3 cup Pecorino and 1/2 tsp. salt in a medium bowl.
- Spoon ricotta mixture into manicotti noodles at both ends. Spread half of tomato sauce then half of cheese sauce (keep them separate but they'll meld together) on bottom of a 13x9" or other 3-qt. baking dish. Arrange manicotti over, then top with remaining tomato sauce, cheese sauce, and 1/3 cup Parmesan. Bake manicotti until bubbling and lightly browned on top, 30-35 minutes. Let cool 5 minutes. Top with remaining 1/4 cup basil and serve.
FOUR CHEESE CANNELLONI
Both light and filling, this entree has become one of our favorites! It's perfect for dinner guests. Serve with a side salad to complete the meal. *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
Provided by sharflan
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For Vegetarian please read step 8 and omit the turkey.
- Preheated oven @ 350F or can be microwaved.
- Oven/microwave proof dish.
- Have the cannelloni cooked and well drained, ready for the filling.
- *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size.
- Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling.
- In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg.
- Add the oregano, chopped onion and cooked ground turkey.
- ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey.
- With a spatula, fold in the motzarella and parmesean cheeses.
- Spoon about 1/2 cup of the sauce into the bottom of your baking dish.
- To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells.
- Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance.
- To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.
Nutrition Facts : Calories 441.9, Fat 28.5, SaturatedFat 16.9, Cholesterol 147.2, Sodium 1342.9, Carbohydrate 16.9, Fiber 2.2, Sugar 6.2, Protein 30.8
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