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 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
PANCAKE CANNELLONI
Delia Smith said on one of her shows that it is traditional in some parts of Italy to make stuffed cannelloni with pancakes instead of pasta. All you need are some crepes (which can be made ahead of time and frozen until needed) and some of your favourite bolognaise sauce. I would use a thick and chunky one, with lots of meat and vegetables.
Provided by Sackville
Categories European
Time 50m
Yield 3-4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200C or 400 degrees F.
- Make the béchamel sauce by the all-in-one method.
- That means to add everything (except the mozzarella) to a saucepan and whisk over a medium heat till smooth and thickened.
- Continue to cook gently for 5 minutes, whisking now and then to prevent it sticking.
- Now lay the pancakes out and place an equal quantity (about 1 heaped tbsp) of cold bolognese sauce on each one and roll it up, folding in the edges.
- Next lay the pancakes in an ovenproof dish side by side with the ends tucked up underneath.
- Sprinkle over the grated mozzarella.
- Pour the bechamel sauce over the top to give an even covering.
- Finally sprinkle over the grated parmesan and oil and place the dish on a high shelf in the oven for 30 minutes or until the surface is golden and the sauce bubbling.
Nutrition Facts : Calories 338.1, Fat 20.6, SaturatedFat 10.3, Cholesterol 56.2, Sodium 469.6, Carbohydrate 19.7, Fiber 0.4, Sugar 0.5, Protein 18.3
PANCAKE CANNELLONI
Give pancakes a savoury twist with this Italian-style meatball, spinach and ricotta filling, topped with gooey mozzarella that's ideal for Shrove Tuesday or everyday dining.
Provided by Miriam Nice
Categories Dinner, Supper
Time 1h
Number Of Ingredients 11
Steps:
- Heat the grill to high and cook the meatballs for 12-15 mins on a baking tray or following pack instructions. Cut each one in half and set aside.
- Tip the spinach into a large colander over the sink. Pour boiling water over to wilt it and leave to drain thoroughly. When cool enough to handle, squeeze out any excess liquid and chop finely. Mix the spinach with the pesto, ricotta, egg and nutmeg, then season to taste.
- Heat oven to 190C/170C fan/gas 5. Pour the passata over the bottom of an ovenproof dish and stir in the garlic. Divide the spinach mixture between the pancakes, spreading it out in a long strip in the centre. Add meatball pieces to each one, then roll the pancake up to seal in the filling. Lay the stuffed pancakes on the passata base and top with the mozzarella. Bake for 30 mins until the cheese is melted and bubbling. Scatter over basil leaves to serve.
Nutrition Facts : Calories 548 calories, Fat 36 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 14 grams sugar, Fiber 4 grams fiber, Protein 28 grams protein, Sodium 2 milligram of sodium
MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI
A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste buds - squash, carrots, sun dried tomatoes the possibilities are endless
Provided by amber h.
Categories < 60 Mins
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
- Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
- Pour filling into two 1-quart size Ziploc baggies.
- In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
- Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
- Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
- Sprinkle with mozzarella and parmesan.
- Cook for 30 minutes.
SPINACH-AND-BLUE-CHEESE CANNELLONI
The combination of spinach, blue cheese, and mint works out well. Serve with a tomato salad. Instead of the fresh lasagne leaves, dried ones can be used as well; in that case, pre-cook them as long as is necessary to be able to roll them, but as short as possible.
Provided by Is This Really Nece
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Sauté the onion in the olive oil until golden brown. Add the spinach and cook 4-5 mins, stirring continuously. Drain and press as much fluid from the spinach as possible. Cut finely. Mix with the mint and the blue cheese and add pepper to taste.
- Pre-heat the oven to 200 degrees Celsius Spread cream cheese over the lasagne leaves. Spread the spinach mixture over the cream cheese and roll them to cannelloni.
- Put the cannelloni in an oven tray, spread the cheese and pine nuts on top, and cook them in the oven until golden brown (circa 20 mins).
Nutrition Facts : Calories 607.5, Fat 32.6, SaturatedFat 11.9, Cholesterol 52, Sodium 547.9, Carbohydrate 58.2, Fiber 6.2, Sugar 3.7, Protein 23.9
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