Light Ricotta Spinach And Pumpkin Cannelloni Food

SPINACH RICOTTA CANNELLONI

Spinach Ricotta Cannelloni image

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

Ingredients

1 tbsp olive oil
1 garlic clove (, finely chopped)
1 small onion (, finely chopped)
800 g / 28 oz crushed tomato
1 cup water ((swirl in tomato can to clean out))
3/4 tsp salt (+ pepper to taste)
Handful basil leaves (, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil))
250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
500 g / 1 lb ricotta (, full fat please (Note 2))
1/3 cup grated parmesan
1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))
1 egg
1 large garlic clove (, minced)
Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
1/2 tsp salt and pepper (, each)
18 - 22 dried cannelloni tubes ((Note 3))
1 - 1 1/2 cups shredded Mozzarella
More basil (, for garnish (optional))

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 image

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

Ingredients

2 tablespoons olive oil
2 garlic cloves
350 g fresh spinach
1 (250 g) package cannelloni tubes
350 g ricotta cheese
50 g grated parmesan cheese
1/2 teaspoon salt for the filling and 1 tsp for the cooking water
1/4 teaspoon black pepper
1 lemon, zest of
1/4 teaspoon nutmeg
1 (400 g) jar tomato sauce with garlic and oregano or 1 (400 g) jar homemade tomato sauce
250 g greted mozzarella cheese

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.

More about "light ricotta spinach and pumpkin cannelloni food"

PUMPKIN, SPINACH AND RICOTTA CANNELLONI - HEALTHY FOOD …

Web Nov 6, 2016 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 …
From healthyfood.com
3.3/5
Total Time 1 hr
Category Mains
Calories 417 per serving

See details

PUMPKIN, SPINACH AND RICOTTA CANNELLONI - TASTE.COM.AU

Web Preheat oven to 200°C. Spray a 1.5L (6-cup) capacity shallow ovenproof baking dish lightly with . Step 2 Line a baking tray with non-stick baking paper. Place the and season with pepper. Bake in oven for 40 minutes …
From taste.com.au

See details

SPINACH, PUMPKIN AND RICOTTA CANNELLONI - HEALTHY …

Web 1 onion, chopped 1 bunch cavolo nero, trimmed, chopped 2 cloves garlic, crushed 1 lemon, zest and juice 2 tablespoons chopped fresh dill cracked black pepper 30g feta, crumbled 250g ricotta ¼ cup pine nuts, toasted 6 …
From healthyfood.com

See details

CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS

Web Begin by making a simple tomato sauce. Gently heat the oil in a pan and add the garlic. Once soft but not coloured (about 30–45 seconds) add the tomatoes and simmer for 20 minutes, stirring occasionally.
From greatitalianchefs.com

See details

ROAST PUMPKIN, SPINACH AND RICOTTA CANNELLONI

Web May 10, 2022 Place pumpkin on a baking tray and drizzle with a little olive oil. Sprinkle with nutmeg and bake for 30 minutes or until golden and cooked through. In a medium …
From everydaygourmet.tv
Author Julie Goodwin

See details

EASY PUMPKIN, SPINACH AND RICOTTA CANNELLONI RECIPE | AUSTRALIA'S …

Web Place ricotta, spinach, chopped basil and half the parmesan in a large bowl. Season with salt and pepper. Mix well to combine. Cut each lasagne pasta sheet in half crossways. …
From bestrecipes.com.au

See details

PUMPKIN AND SPINACH CANNELLONI - HEALTHIER. HAPPIER.

Web Arrange cannelloni in a single layer close together seam side down in the dish. Sprinkle with basil, spread over remaining tomatoes and top with cheese. Bake for 15 minutes, cover with foil to prevent burning and cook for a further 15 minutes or until tender.
From healthier.qld.gov.au

See details

SPINACH RICOTTA CANNELLONI RECIPE - AN ITALIAN IN MY KITCHEN

Web Apr 1, 2021 In a large pot melt the butter add the salt and flour and whisk until completely smooth. On low/medium heat slowly add the milk stirring constantly until thickened. Stuff …
From anitalianinmykitchen.com

See details

SEASONALRECIPES ON TWITTER: "AWESOME SPINACH AND RICOTTA …

Web Awesome spinach and ricotta cannelloni: With an easy béchamel-style sauce. This creamy ricotta and spinach-filled pasta with tomato base sauce is an absolute classic …
From twitter.com

See details

SPINACH AND RICOTTA CANNELLONI RECIPE - BBC FOOD

Web Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well. Transfer the ricotta mixture to a disposable piping bag and cut off the end to …
From bbc.co.uk

See details

BAKED RICOTTA AND SPINACH CANNELLONI (MANICOTTI PASTA)

Web Dec 13, 2021 Instructions. 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.
From thebusybaker.ca

See details

CANNELLONI WITH SPINACH AND RICOTTA, PUMPKIN + AMARETTI SAUCE

Web In a large bowl mix the ricotta cheese with spinach, a little salt and pepper, nutmeg, egg, Grana Padano cheese, stir well. Fill the cannelloni with the ricotta mix. (12-16 pieces).
From lucaciano.com

See details

VEGAN & GLUTEN FREE PUMPKIN, SPINACH & RICOTTA CANNELLONI

Web Scrape the ricotta into a large mixing bowl. In a small saucepan, sauté the onion in a little olive oil until soft. Add the spinach and add a tsp or two of water. Cover with the lid turn …
From honeybunchofoniontops.com

See details

PUMPKIN AND RICOTTA CANNELLONI | WOOLWORTHS

Web Try this slow-cooker spinach and ricotta cannelloni recipe for a ... Simmer for 2 minutes. Remove from heat. Stir in 1 cup of cheese. Place pumpkin and ricotta in a food processor and process until smooth. Transfer to a bowl. ... 80 g parmesan, 4 medium zucchini, 1.5 tsp ground cinnamon, 1 lemon, zested, 750 g light ricotta, 120 g baby spinach ...
From woolworths.com.au

See details

SPINACH AND RICOTTA CANNELLONI WITH PUMPKIN SAUCE RECIPES

Web Jan 17, 2023 Ingredients: Olive oil spray 750g Kent pumpkin, peeled, cut into 2cm pieces 1 large red onion, halved, cut into thin wedges 2 tsp fresh thyme leaves 1 x 250g pkt …
From similarrecipe.com

See details

SPINACH AND RICOTTA CANNELLONI - TASTE.COM.AU

Web 3 Method Steps 1 cup (250ml) Mutti Tomato Passata 600g ricotta (low-fat, if desired) 250g frozen chopped spinach, thawed 2 tbsp chopped flat-leaf parsley 2 tbsp chopped basil …
From taste.com.au

See details

SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES

Web Ingredients 400 g spinach extra-virgin olive oil ¼ teaspoon ground nutmeg 1 onion 2 cloves of garlic 2 x 400 g tins of quality plum tomatoes 1 bay leaf ½ a bunch of fresh basil , …
From jamieoliver.com

See details

VEGAN CANNELLONI (SPINACH + RICOTTA) - THE SIMPLE VEGANSITA

Web Mix together the ricotta and spinach. Place 2 cups of pasta sauce in the bottom of a baking dish. Fill each tube with the spinach ricotta mix using a gallon ziplock bag with corner …
From simple-veganista.com

See details

PUMPKIN SPINACH AND RICOTTA CANNELLONI - COOK REPUBLIC

Web Aug 24, 2009 Preheat oven to 180 o C. Heat oil in a pan on medium. Add pumpkin, thyme, chilli and chicken stock powder. Sauté for 5 minutes till pumpkin is tender. Add …
From cookrepublic.com

See details

CLASSIC SPINACH AND RICOTTA CANNELLONI - COOKING MY DREAMS

Web Dec 29, 2018 Peel and cut in half a garlic clove, then drizzle some olive oil in a pan and fry the garlic for a couple of minutes. Add the spinach (either fresh or frozen) and cover the …
From cookingmydreams.com

See details

SPINACH, PUMPKIN AND RICOTTA CANNELLONI - BETTER HOMES …

Web Preheat oven to hot, 200°C. Spray an 8-cup ovenproof dish with oil. Line an oven tray with baking paper. Spread pumpkin on tray. Spray lightly with oil. Bake 15-20 mins until …
From bhg.com.au

See details