Ricotta Cannelloni Recipe Filling Food

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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

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

RICOTTA & SPINACH CANNELLONI



Ricotta & Spinach Cannelloni image

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

3 cups fresh spinach leaves, steamed,drained and finely chopped (about 1/2 to 3/4 cooked)
2 cups ricotta cheese
1/3 cup of grated parmesan cheese (freshly grated)
salt and pepper
4 tablespoons of finely chopped fresh basil
2 -3 cups of your favourite tomato sauce (home made or bought)
1/2 cup of grated fresh parmesan cheese, for topping
5 ounces of purchased lasagna sheets, fresh

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.

ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI



Italian Sausage, Spinach, and Ricotta Cannelloni image

Provided by Kelsey Nixon

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
8 ounces sweet Italian sausage, casings removed or bulk sausage meat
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
3 large eggs
Salt and freshly ground black pepper
Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
4 cups Simple Tomato Sauce, recipe follows
Fresh basil, for garnish
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper

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.

CANNELLONI



Cannelloni image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets

Steps:

  • First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
  • Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

SAUSAGE AND RICOTTA BAKED CANNELLONI



Sausage and Ricotta Baked Cannelloni image

We're all for a good store-bought marinara, but there is no substitute for homemade béchamel-of this we can be sure.

Provided by Chris Morocco

Categories     Bon Appétit     Dinner     Pasta     Tomato     Milk/Cream     Cheese     Chard     Sausage     Pork     Ricotta     Soy Free     Peanut Free     Tree Nut Free

Yield 8 servings

Number Of Ingredients 17

Béchamel:
6 Tbsp. unsalted butter
3 Tbsp. all-purpose flour
3 cups whole milk
1 oz. Parmesan, grated (about 1/2 cup)
Pinch of cayenne pepper
Pinch of ground nutmeg
Kosher salt
Assembly:
2 bunches green Swiss chard
3 Tbsp. extra-virgin olive oil
1 lb. sweet Italian sausage, casings removed
1 lb. whole-milk fresh ricotta
Kosher salt
1 lb. fresh pasta sheets (about 16 (6x4") pieces) or 12 oz. dried jumbo shells (about 30)
2 cups store-bought marinara sauce
Grated Parmesan (for sprinkling)

Steps:

  • Béchamel:
  • Melt butter in a medium saucepan over medium heat. Whisk in flour and cook, whisking occasionally, until mixture smells slightly nutty, about 3 minutes. Whisk in milk, then increase heat to medium-high, and still whisking constantly, bring to a simmer. Reduce heat to maintain a simmer and cook just until thick and no longer floury tasting, 8-10 minutes. Add Parmesan and whisk until melted, then whisk in cayenne and nutmeg; season with salt. Cover béchamel and keep warm until ready to use.
  • Do Ahead: Béchamel can be made 3 days ahead. Let cool; cover and chill. Reheat over medium-low, whisking constantly and adding a splash of water if needed to loosen.
  • Assembly
  • Remove ribs and stems from Swiss chard leaves and thinly slice. Tear leaves into large pieces. Combine oil and sausage with Swiss chard ribs and stems in a large skillet and set over medium-high heat. Cook, breaking up sausage with a heatproof rubber spatula or wooden spoon into small pieces, until sausage is almost cooked through, 5-7 minutes.
  • Add Swiss chard leaves to skillet a handful at a time, tossing and letting them wilt slightly between additions, until all the leaves have been added. Cook, reducing heat as needed (liquid should be bubbling slightly at this point), until liquid is almost completely evaporated (it's important to dry out the Swiss chard here so the filling isn't soggy), about 5 minutes. Transfer to a large bowl. Let cool 5 minutes, then stir in ricotta. Season filling with salt.
  • If using pasta sheets, cook in a pot of boiling salted water 1 minute. Transfer to a large bowl of cold water. Lay out a row of pasta sheets on a rimmed baking sheet (don't overlap), then top with a sheet of waxed or parchment paper. Repeat with remaining pasta sheets, placing sheets of paper between each layer.
  • If using shells, cook in a pot of boiling salted water, stirring occasionally, just until very al dente, about 3 minutes less than package instructions; rinse under cold water to cool quickly.
  • Preheat oven to 375°F. Spread half of béchamel into a 13x9" baking dish. If using pasta sheets, lay out a sheet on a clean surface with a short end facing you. Spoon a heaping ¼-cupful of filling so it runs all the way down the center. Roll pasta around filling to create a 1 1/4"-diameter tube (the pasta will overlap quite a bit). Repeat with remaining pasta sheets, arranging in baking dish as you go to create 2 rows. If using shells, spoon a heaping tablespoonful of filling into each shell and nestle next to each other to create rows (you'll have about 5 rows of 6 shells each). Spread remaining béchamel over cannelloni, then marinara sauce. Top with Parmesan.
  • Bake cannelloni until edges of pasta are lightly browned and sauce is bubbling around edges of pan, 30-40 minutes.
  • Do Ahead: Filling can be made 2 days ahead. Let cool completely, then cover and chill.

SPINACH, RICOTTA, AND PROSCIUTTO CANNELLONI



Spinach, Ricotta, and Prosciutto Cannelloni image

Categories     Egg     Herb     Bake     Parmesan     Ricotta     Spinach     Winter     Prosciutto     Gourmet

Yield Serves 6 as an entrée

Number Of Ingredients 9

two 10-ounce boxes frozen chopped spinach
a 15-ounce container ricotta cheese
1 1/2 cups freshly grated Parmesan cheese (about 5 ounces)
3 large eggs
1/4 pound thinly sliced prosciutto, chopped fine
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
ten 7-inch squares instant (no boil) lasagne*
about 6 cups Winter Tomato Sauce
*available at specialty foods shops and many supermarkets

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.

SPINACH & RICOTTA CANNELLONI



Spinach & ricotta cannelloni image

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

3 tbsp olive oil
8 garlic cloves, crushed
3 tbsp caster sugar
2 tbsp red wine vinegar
4 x 400g cans chopped tomatoes
small bunch basil leaves
2 x 250g tubs mascarpone
3 tbsp milk
85g parmesan (or vegetarian alternative), grated
2 x 125g balls mozzarella, sliced
1kg spinach
100g parmesan (or vegetarian alternative), grated
3 x 250g tubs ricotta
large pinch grated nutmeg
400g dried cannelloni

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

CANNOLI SHELLS AND RICOTTA CREAM FILLING



Cannoli Shells and Ricotta Cream Filling image

Giovanna, our good friend, makes wonderful cannoli shells and ricotta cream-love friends like her! Her family owned Italian restaurants for over 40 years in the Chicago area. She stores the shells in a plastic air tight container at room temperature for 2 months and freezes the filling she is not using immediately and defrosts it in the refrigerator later. As she would say mangiare, mangiare---eat, eat! (I will attempt to post some photos in the correct sequence http://www.recipezaar.com/bb/viewtopic.zsp?t=259809)

Provided by WiGal

Categories     Dessert

Time 4h

Yield 44-50 serving(s)

Number Of Ingredients 17

64 ounces whole milk ricotta cheese, drained
16 ounces powdered sugar, sifted
1 cup granulated sugar
1 teaspoon vanilla extract
2 -3 drops cinnamon oil
8 ounces bar milk chocolate candy bars with almonds (at room temperature)
2 eggs, at room temperature
1/2 teaspoon vanilla extract
11 tablespoons ice water
3 cups flour
1/4 cup granulated sugar
1/4 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
3 tablespoons Crisco shortening
1 egg white, beaten
3 -4 quarts peanut oil

Steps:

  • Three or more days in advance of making the cannoli shells set the ricotta in a colander inside of a large bowl.
  • Scrape the ricotta into the colander and cover with plastic wrap.
  • Let the ricotta drain in the refrigerator for two days, until it is dry.
  • To make the dough for cannoli shells: In a small bowl put eggs.
  • Beat eggs; add vanilla and ice water to eggs.
  • In a large bowl, use your hands to combine the flour, sugar, salt, cocoa, and cinnamon.
  • Add the shortening and mix until crumbly.
  • Make well in dry mixture and add wet mixture.
  • Using your hands mix together, if it is dry, add more ice water.
  • Turn the dough out onto a lightly floured surface and knead until smooth and well blended, about 3 minutes.
  • Shape the dough into a flattened ball.
  • Cover with plastic wrap and let rest at room temperature for at least 30 to 60 minutes.
  • Cut the dough into 4 pieces.
  • Starting at the middle setting, run one of the pieces of dough through the rollers of a pasta machine or the dough can be rolled on a board with a rolling pin.
  • Lightly dust the dough with flour as needed to keep the pieces from sticking.
  • Continue to pass the dough through the machine until you reach the last or second to last setting.
  • You might need to run the dough through the pasta machine three times.
  • The dough needs to be thin-about the same thickness as construction paper; cut the dough into 4 1/2 inch circles. (Giovanna's cannoli tubes are 6 inches long and 1 inch in diameter.).
  • Continue rolling out the remaining dough.
  • If you do not have enough cannoli tubes for all of the dough, lay the pieces of dough on sheets of plastic wrap and keep them covered until you are ready to use them.
  • Put a rack in the bottom of a large heavy kettle that you plan on putting your peanut oil into so that your cannoli shells do not touch the bottom and burn. (Giovanna uses a restaurant kettle that is about 18 inches in diameter.).
  • Pour about 2 inches of oil in a smaller kettle. Giovanna used 4 quarts but her kettle is huge!
  • Heat oil until a deep frying thermometer shows 375 degrees.
  • Oil the cannoli tubes by placing them in the hot oil then draining them in a metal bowl (you need the oil on the tube so that later the cannoli shell will slip off easily).
  • Lay the dough circle flat, center the tube on it, bring left edge onto tube, dab it with egg white, bring up right side of dough circle, dab it with egg white, and roll the tube; do not press the dough. You do not want the dough to be too tight on the tube, or you will have difficulty later getting your cannoli off. Be careful not to stretch the dough or pull it tightly. Avoid, as best as possible, getting egg white on the tube, or the cannoli will stick to it.
  • Repeat with the remaining dough.
  • Carefully lower a few of the cannoli tubes into the hot oil. Do not crowd the pan.
  • Fry the shells until golden, about 2 minutes, turning them so that they brown evenly.
  • With tongs, remove the cannoli tubes, holding them straight up so that the oil flows back into the pan.
  • Then drain the cannoli still on tube briefly in a metal bowl.
  • While the cannoli shells are still hot, carefully slide the shells off the tubes by grasping each tube with a clean towel and gently twisting the cannoli shell off the tube with your other hand protected by an oven mitt or towel. On another work surface area, lay oilcloth or newspaper, topped with a large rack.
  • When the cannoli shells are barely warm set them on top of the rack.
  • It is important that the shells stay on the racks overnight.
  • Repeat with the remaining dough.
  • If you are reusing the cannoli tubes, let them cool before wrapping them in the dough; set aside.
  • The cannoli shells can be made up to 2 months before serving if you drain them properly overnight, and store them in sealed containers in a cool, dry place, but not in a refrigerator.
  • To make the ricotta cream, put the thoroughly dry ricotta in a large mixing bowl with a wire whip and blend until creamy.
  • Add the confectioners' sugar, granulated sugar, vanilla, and cinnamon oil; blend until smooth.
  • Transfer to a bowl and stir in the chocolate pieces. Store the ricotta cream in the refrigerator for 48 hours. After 48 hours, serve and freeze the rest.
  • Frozen ricotta cream can be defrosted in the refrigerator later.
  • To assemble, use a knife to push the ricotta cream into the cannoli shell.
  • Place the cannoli on a serving platter and sprinkle with confectioners' sugar.
  • Use within an hour.

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From foodnewsnews.com


PUMPKIN, SPINACH AND RICOTTA CANNELLONI - HEALTHY FOOD GUIDE
Spoon 1/3 cup of the pumpkin filling along centre of each sheet, roll to enclose filling and put cannelloni in dish. Repeat with remaining lasagne sheets and filling. 6 Spoon remaining tomato sauce over cannelloni to cover, dot with remaining ricotta and scatter with parmesan. Cover dish with foil. Bake for 10 minutes. Remove foil and bake for ...
From healthyfood.com


TURKEY & SAGE RICOTTA CANNELLONI | CANADIAN LIVING
Arrange cannelloni over top; spoon remaining sauce over top. Sprinkle remaining Parmesan and mozzarella over top. Bake until filling is hot and cheese is browned, about 25 minutes. Test Kitchen Tip: For a good-looking dish, place the cannelloni under the broiler for a few seconds to brown the cheese.
From canadianliving.com


FOUR CHEESE MANICOTTI RECIPE - ALL INFORMATION ABOUT ...
Four Cheese Manicotti Recipe - Food.com hot www.food.com. uncooked manicotti cooking spray 1 ⁄ 2 cup finely chopped onion 3 cloves garlic, minced 1 cup shredded part-skim mozzarella cheese, divided (4 oz) 1 ⁄ 2 cup grated fresh parmesan cheese, divided (2 oz) 1 teaspoon dried Italian seasoning 1 ⁄ 2 teaspoon pepper 1 (15 ounce) carton fat-free ricotta cheese 1
From therecipes.info


SPINACH AND RICOTTA CANNELLONI - THE LAST FOOD BLOG
Roughly chop the spinach then add it to a bowl with the ricotta, grated pecorino, chopped basil, garlic and nutmeg. Season with salt and pepper and stir well. Step 3: Assemble the cannelloni - lay a sheet of pasta on a clean board. Add two tablespoons of the filling to one end of the pasta sheet.
From thelastfoodblog.com


CHEESE CANNELLONI {STUFFED WITH RICOTTA} - SPEND WITH PENNIES
Filling Cannelloni: Cannelloni is filled dry (not pre cooked like stuffed shells would be). Add the filling to a piping bag with a large dip or a freezer bag and squeeze the filling into the tubes. Mix the filling according to the recipe below. Spoon filling into a piping bag or a freezer bag with the corner cut off.
From spendwithpennies.com


RICOTTA AND MEAT CANNELLONI - RACHAEL RAY IN SEASON
Step 3. 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. Step 4. 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 ...
From rachaelraymag.com


EGGPLANT, KALE & RICOTTA CANNELLONI: HEALTHIER GLUTEN-FREE ...
Remove and let cool for about 5 minutes. Reduce oven heat to 350°F. While the eggplant slices bake, sautee the chopped kale over medium high heat for about 5-6 minutes, until wilted. Combine the ricotta, kale, chopped red peppers and rosemary in a large bowl and mix until everything is evenly distributed. Salt to taste.
From foodal.com


A RICOTTA PASTA FILLING WHERE PARSLEY DOMINATES RECIPE BY ...
A versatile filling for ravioli, lasagne or cannelloni by using a seemingly unlikely quantity of parsley, which turns it a jolly green in color and gives it a profound herbal flavor A typical recipe for ricotta-filled pasta will specify, perhaps, a tablespoon or two of finely chopped parsley per batch.
From thedailymeal.com


HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI ...
Mix the spinach with the cheeses, nutmeg and salt. Heat the oven to 200C (180C fan)/390F/gas 6. Mix the spinach with the ricotta and most of the grated cheese, reserving a handful for the top, and season well with nutmeg and salt. Lay a log of spinach and ricotta mix on the bottom of each lasagne sheet, then roll up like a cigar and trim the ends.
From amp.theguardian.com


BEST SPINACH RICOTTA CANNELLONI WITH HOMEMADE TOMATO SAUCE ...
Step 11. In large bowl, stir together eggs, spinach, ricotta, Parmesan, mozzarella, parsley, salt and pepper. Step 12. Place about 2 heaping tablespoons into centre of each pasta piece. Roll up to form cylinder shape. Step 13. Pour enough pasta sauce in bottom of 9×13-inch (3L) glass baking dish to cover. Step 14.
From foodnetwork.ca


BAKED RICOTTA AND SPINACH CANNELLONI (MANICOTTI PASTA ...
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


SPINACH AND RICOTTA CANNELLONI - THE COOKING FOODIE
4.In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg. 5.When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water. 6.Heat oven to 180C/360f . 7.Transfer the filling into piping bag and fill all cannelloni tubes.
From thecookingfoodie.com


SPINACH & RICOTTA CANNELLONI — BONNIE DOES FOOD
Preheat your oven to 170c fan / 190c standard. Grab a large oven dish and scoop the tomato sauce into the bottom to create a thick layer. Heat the bechamel back to a hot temperature. Fill a piping bag with the spinach and ricotta filling and pipe thick tubes onto one of the squares of pasta. Roll the pasta into cannelloni and lay into the ...
From bonniedoesfood.com


RICOTTA CANNELLONI RECIPE FILLING- TFRECIPES
Spoon a line of filling into each shell, starting from one end and using your finger to push the filling inside of each shell. Place cannelloni in prepared baking dish and cover with tomato sauce mixture. Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
From tfrecipes.com


SPINACH AND RICOTTA CANNELLONI RECIPE (MANICOTTI)
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.
From thespruceeats.com


SPINACH & RICOTTA CANNELLONI - BBC GOOD FOOD MIDDLE EAST
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 …
From bbcgoodfoodme.com


MUSHROOM AND HERBED RICOTTA CANNELLONI - WHOLE FOOD BELLIES
With the weather cooling down you absolutely need this ricotta cannelloni in your life. It is simple, comforting, delicious, and belly-warming. Tubes of pasta filled with mushroom and herbed ricotta - perfection! Get the whole family involved - …
From wholefoodbellies.com


SPINACH RICOTTA CANNELLONI - THE SPICE CHICA™
Recipes; Spinach Ricotta Cannelloni. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Use dried tubes which are quick to fill using a piping bag (2.3 minutes!) or you can use fresh lasagna sheets (though they will end up thicker and larger). Great for freezing once cooked. …
From thespicechica.com


CRESPELLE WITH RICOTTA & SPINACH FILLING | ITALIAN FOOD ...
Chop the spinach with a knife, then place in a bowl. Add the ricotta cheese, grated Pecorino, and egg and stir until well mixed. Season with salt and pepper. Preheat oven to 400 degrees F. To assemble the dish, spread a little béchamel across the bottom of a 9 x 13 inch ovenproof casserole dish. Read some of the filling over each of the crepes ...
From italianfoodforever.com


SEAFOOD AND RICOTTA CANNELLONI RECIPE - FOOD NEWS
In a large bowl, mix together ricotta, 3/4 cup Parmesan, egg yolk, basil, crab, salt, and pepper. Preheat oven to 350 degrees F. Fill the cannelloni with the crab mixture and place in a buttered baking dish. Top the filled cannelloni with the Bechamel Sauce and sprinkle with the remaining Parmesan cheese.
From foodnewsnews.com


RECIPE - SPINACH & RICOTTA CANNELLONI - FOOD WINE TRAVEL ...
Spinach & Ricotta Cannelloni is an easy dish that can be prepared a few hours ahead of time, then just put in the oven at the last minute … perfect for casual entertaining. I use Barilla cannelloni tubes that don’t need to be cooked before filling, the moisture from the sauce softens them as they bake, just be sure it says ‘no pre-cook’ (or similar) on the pack.
From food-wine-travel.com


CANNELLONI FILLING RECIPE RECIPES ALL YOU NEED IS FOOD
CANNELLONI RECIPES | BBC GOOD FOOD. Make a comfortingly creamy spinach and cheese cannelloni for a family dinner, or try other fillings for these pasta tubes such as beef, salmon, ham or tofu. Provided by Good Food team. Number Of Ingredients 1. Ingredients; CANNELLONI RECIPE: HOW TO MAKE IT - TASTE OF HOME. Two sauces make this satisfying dish …
From stevehacks.com


SPINACH AND RICOTTA CANNELLONI - ALL FOOD RECIPES BEST ...
Spinach and Ricotta Cannelloni Cannelloni is a popular Italian pasta dish of rolled sheets of pasta that are stuffed with a meat or vegetable filling. This cannelloni recipe is quick to make and uses a delicious filling of spinach and ricotta cheese. Serving Size: 4 Special Info: Nut free Spinach…
From allfood.recipes


GORDON RAMSAYS ZUCCHINI CANNELLONI WITH RICOTTA PINE NUT ...
Steps: Preheat oven to 180°C (350°F). Place the peas in a colander and rinse them under hot running water to thaw. Drain well and place in a big bowl. Using a fork or potato masher, roughly mash the peas. Crack the eggs on top and add the ricotta, spinach, mint, lemon rind, salt and pepper. Mix well with a spatula.
From tfrecipes.com


EGGPLANT CANNELLONI RECIPE - LOSTMEALS.ORG
Fillings for Eggplant Cannelloni. Fill the cannelloni with a ricotta-goat-cheese mixture. Do you like it to have a more herbal flavor? Make a basil pesto filling! Do you crave some meat? To make the filling, add bacon or smoked chicken. Add spinach to the filling to make it more nutritional. Tips. You can make this recipe low carb by omitting the pasta sheets and instead …
From lostmeals.org


CANNELLONI | CANADIAN LIVING
Mound the filling making a sausage shape along the longest edge and rollup to enclose the filling completely with pasta. Pour 1/2 the heated sauce into bottom of a shallow baking pan just large enough to hold a single layer of the filled noodles. Place cannelloni on top and cover with remainder of sauce . Bake covered at 350 until heated through (about 30 to 40 …
From canadianliving.com


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