Spinach Cannelloni Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

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

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.

SPINACH AND RICOTTA CANNELLONI



Spinach and ricotta cannelloni image

Use a teaspoon to stuff the mixture into the tubes.

Provided by goodfood.com.au

Categories     Main-course

Time 1h30m

Yield SERVES 6

Number Of Ingredients 24

Tomato sauce
1 tbsp olive oil
1 brown onion, finely chopped
1-2 garlic cloves, chopped
400g tin chopped tomatoes
1 tbsp tomato paste
1 tsp sugar
2 tbsp chopped fresh basil
White sauce
50g butter
50g (⅓ cup) plain flour
750ml (3 cups) milk
¼ tsp freshly grated nutmeg
Filling
450g English spinach, stems removed, chopped (trimmed weight 360g)
1 tbsp olive oil
1 large onion, finely chopped
2-3 garlic cloves, finely chopped
350g ricotta cheese
1 egg, lightly beaten
½ tsp freshly grated nutmeg
16 dried cannelloni tubes , about 10cm long x 2.5cm wide (total weight about 175g)
125g (1 cup) grated mozzarella
60g (½ cup) coarsely grated parmesan cheese

Steps:

  • 1. Preheat the oven to 180C. Grease an ovenproof dish measuring about 20cm x 26cm x 6cm. 2. To make the tomato sauce, heat the oil in a large frying pan. Add the onion and garlic and cook over medium heat for two to three minutes. Add the tomato, tomato paste, sugar and 125ml (½ cup) water. Simmer for 20 minutes, or until the mixture thickens slightly, then stir in the basil. 3. To make the white sauce, melt the butter in a saucepan. Add the flour and cook for one minute. Remove from the heat, gradually add the milk and whisk until smooth. Return to the heat and stir until thick. Add the nutmeg and simmer for three minutes, or until the sauce boils and thickens. Season to taste with salt and freshly ground black pepper. 4. To make the filling, put the spinach and 100ml water in a large saucepan. Cover and cook for three minutes, or until the spinach has wilted, then refresh under cold water. Squeeze out any excess moisture with your hands and chop finely. Heat the oil in a small frying pan. Add the onion and garlic and cook over medium heat for two minutes, or until soft. Transfer to a large bowl, add the ricotta cheese, egg and nutmeg and combine with a fork. Stir through the spinach. Spoon into the cannelloni tubes. 5. Spread half of the white sauce onto the base of the dish then drizzle over half of the tomato sauce. Arrange the filled cannelloni tubes evenly in a single layer. Top with the remaining white sauce then tomato sauce and sprinkle on the cheeses. Bake for 40 minutes, or until cooked. Stand for 10 minutes before serving.

SPINACH & RICOTTA CANNELLONI



Spinach & ricotta cannelloni image

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

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, (15g)
½ a lemon
1 large free-range egg
Parmesan cheese
250 g ricotta
150 g cannelloni, about 14 tubes
2 x 125 g mozzarella balls

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 BEEF CANNELLONI (MANICOTTI)



Spinach Beef Cannelloni (Manicotti) image

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

1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
1 carrot (, small, finely chopped (optional))
1 celery rib (, finely chopped (optional))
800g / 28oz crushed tomato (, canned)
2 cups (500ml) chicken stock / broth (, low sodium (or vegetable))
1/2 tsp EACH thyme, oregano, salt, pepper
1/4 tsp chilli flakes (, optional)
1 tbsp olive oil
2 garlic cloves (, minced)
1/2 onion (, finely chopped)
500g / 1lb beef mince (, lean)
250g / 8oz frozen spinach, chopped (, thawed, excess liquid squeezed out (Note 1))
1 beef bouillon cube (, crumbled (Note 2))
1/2 tsp pepper
1 tsp Worcestershire Sauce
21 - 24 cannelloni tubes (220g/7oz) (OR 10 Manicotti tubes (Note 3))
2 cups mozzarella cheese (, freshly grated (or other melting cheese))
Chopped parsley (, garnish (optional))

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



Cannelloni image

An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.

Provided by JoyfulCook

Categories     Meat

Time 2h5m

Yield 6

Number Of Ingredients 31

meat, sauce ingredients
15 -18 cannelloni tubes
125 g mozzarella cheese, grated
3 tablespoons parmesan cheese, grated
1 tablespoon oil
500 g beef, ground
2 tablespoons oil
1 large onion
1 garlic clove
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
2 teaspoons tomato paste
250 g frozen spinach
1 egg
1/4 cup cream
salt and pepper
bechamel sauce, ingredients
1 onion, Sliced
4 peppercorns
1 cup milk
15 g butter
1 tablespoon flour
1/2 cup cream
salt and pepper
tomato sauce, ingredients
1 tablespoon oil
1 onion, diced
1 garlic clove
1 (400 g) can tomatoes
2 tablespoons tomato paste
salt and pepper

Steps:

  • MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
  • Add meat and cook until browned.
  • Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
  • Add chopped spinach and combine.
  • Combine egg and cream, stir into meat mixture and season. Set aside.
  • TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
  • Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
  • BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
  • Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
  • Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
  • ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
  • Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
  • Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
  • Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
  • Serve with Salads, Crusty bread and a nice glass of red wine.

Nutrition Facts : Calories 481.6, Fat 41.5, SaturatedFat 18.1, Cholesterol 112, Sodium 326.6, Carbohydrate 16.3, Fiber 3.5, Sugar 5.8, Protein 13.4

CANNELLONI WITH SPINACH & RICOTTA



Cannelloni with Spinach & Ricotta image

Provided by Adam Swanson

Categories     Main Course

Time 50m

Yield 5 serves

Number Of Ingredients 0

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!

AWESOME SPINACH & RICOTTA CANNELLONI



Awesome spinach & ricotta cannelloni image

Provided by Jamie Oliver

Categories     Mains     Jamie's Dinners     Spinach     Pasta & risotto     Baking

Time 1h10m

Yield 8

Number Of Ingredients 19

2 knobs butter
olive oil
2 cloves garlic, peeled and finely sliced
1 large handful fresh marjoram or oregano, roughly chopped
¼ nutmeg, grated
8 large handfuls spinach, thoroughly washed
1 handful fresh basil, stalks chopped, leaves ripped
2 x 400 g good-quality tinned plum tomatoes, chopped
sea salt
freshly ground black pepper
1 pinch sugar
400 g crumbly ricotta cheese
2 handfuls Parmesan cheese, freshly grated
16 cannelloni tubes
200 g mozzarella, broken up
WHITE SAUCE
500 ml crème fraîche
3 anchovies, finely chopped
2 handfuls Parmesan cheese, freshly grated

Steps:

  • Preheat the oven to 180ºC/350ºF/gas 4. Then find a metal baking tray or ovenproof dish that will fit the cannelloni in one layer so it's nice and snug. This way you'll get the right cover of sauce and the right amount of crispiness on top. When I cook this at home I just use one pan to cut down on lots of washing up!
  • Take your metal tray or a saucepan, put it on a high heat and add your butter, a drizzle of olive oil, one of the sliced garlic cloves, a handful of marjoram or oregano and the grated nutmeg. By the time the pan is hot the garlic should be soft.
  • Put as much spinach as will fit into the pan. Keep turning it over; it will wilt quickly so you will be able to keep adding more spinach until it's all in. Moisture will cook out of the spinach, which is fine. By cooking it this way you don't lose any of the nutrients that you would if boiling it in water.
  • After 5 minutes, put the spinach into a large bowl and leave to cool. Place the pan back on the heat, add a little olive oil, the other clove of sliced garlic, your basil stalks and the tomatoes, then fill one of the empty tomato tins with cold water and add this too.
  • Bring to the boil, then turn the heat down, add a pinch of salt and pepper and the sugar, and simmer for about 10 minutes, until you get a loose tomato sauce consistency. Then take the pan off the heat and add the basil leaves.
  • By now the spinach will have cooled down, so squeeze any excess liquid out of it and pour this back into the bowl. Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner off. Carefully squeeze the filling into the cannelloni tubes so each one is filled right up - really easy.
  • Lay the cannelloni over the tomato sauce in the pan. Or you can pour the tomato sauce into your ovenproof dish and lay the cannelloni on top.
  • To make the white sauce, mix together the crème fraîche, anchovies and the 2 handfuls of Parmesan with a little salt and pepper, then loosen with a little water until you can spoon it over the cannelloni.
  • Drizzle with olive oil, sprinkle with the remaining Parmesan and the mozzarella pieces, and bake for about 20 to 25 minutes until golden and bubbling.

Nutrition Facts : Calories 715 calories, Fat 47.1 g fat, SaturatedFat 28.2 g saturated fat, Protein 28 g protein, Carbohydrate 46.2 g carbohydrate, Sugar 14.6 g sugar, Sodium 1.9 g salt, Fiber 3.8 g fibre

BAKED RICOTTA AND SPINACH CANNELLONI



Baked Ricotta and Spinach Cannelloni image

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

450 grams Ricotta cheese ((approximately 16 ounces))
1 egg
1 1/2 cup chopped fresh spinach
1 teaspoon dried basil
a pinch or two of salt and pepper
2 cloves fresh garlic ((pressed or finely minced))
1 1/2 cups shredded mozzarella cheese
3/4 cup freshly grated Parmesan cheese
1 box ready-to-stuff Cannelloni (Mannicotti) noodles ((approximately 20 noodles per box))
2 380 ml jars of marinara sauce ((two 13 fluid ounce jars))
2 cups shredded mozzarella cheese
1/2 cup shredded Parmesan cheese

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 AND CHEESE CANNELLONI



SPINACH AND CHEESE CANNELLONI image

These pasta tubes are stuffed with frozen spinach and ricotta cheese. The sauce for this baked vegetarian dish is made with passata, a jarred tomato purée.

Categories     Mains

Yield Serves 8.

Number Of Ingredients 14

1 bottle (720 mL) passata
1/2 cup water
1/4 cup chopped fresh parsley
1 1/2 tsp basil, crumbled
1/8 tsp red pepper flakes
2 cloves garlic, crushed
1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
1 1/2 lb (750 g) ricotta cheese
1/4 tsp salt
1/4 tsp freshly ground pepper
1/8 tsp nutmeg
24 oven-ready cannelloni tubes
1 cup shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese

Steps:

  • To prepare sauce, combine passata, water, parsley, basil, red pepper flakes and garlic. Spread 1/2 cup sauce evenly over bottom of a greased 9x13 inch baking dish; set remaining sauce aside.
  • To prepare filling, combine spinach, ricotta cheese, salt, pepper and nutmeg. Spoon filling into a pastry bag fitted with a large plain tip. Pipe filling into cannelloni tubes. Alternatively, spoon filling into cannelloni tubes using a small spoon.
  • Place filled cannelloni in a single layer on top of sauce in baking dish. Pour remaining sauce over top. Sprinkle with mozzarella cheese and Parmesan cheese. Cover with foil. May be prepared to this point and refrigerated for up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes.
  • Preheat oven to 350°F.
  • Bake, covered, until bubbly and heated through and cannelloni tubes are tender, about 45 minutes. Remove baking dish from oven. Remove foil; place baking dish under broiler. Broil for 2 minutes or until cheese is lightly browned. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 335 calories, 14.4 g fat, 21.6 g protein, 33.8 g carbohydrate, 4.5 g fibre, 385 mg sodium

EASY CANNELLONI



Easy Cannelloni image

The only hard bit of this recipe is spelling it. Honestly, this is cannelloni made easy.

Provided by Kraft Heinz

Categories     Meal Occasions

Yield Makes 4

Number Of Ingredients 11

1 medium onion, peeled and finely chopped
1 tsp crushed garlic
350 g bag Wattie's frozen Chopped Spinach, defrosted and drained
250 pottle cottage cheese
1 Tbsp chopped fresh basil
1 Tbsp tomato paste
½ cup grated Parmesan or tasty cheddar cheese
420 g can Wattie's Condensed Tomato Soup with Diced Tomatoes
⅓ - ½ cup water
125 g packet dried cannelloni tubes
¼ cup fresh breadcrumbs

Steps:

  • 1. Heat a dash of oil in a frying pan and cook the onion and garlic until soft. Stir in the prepared Wattie's Chopped Spinach and set aside to cool.
  • 2. Stir in the cottage cheese, basil, tomato paste and half the grated cheese. Season with pepper.
  • 3. Combine the Wattie's Condensed Tomato Soup with Diced Tomatoes and water. Pour half into the base of a lasagne-style dish.
  • 4. Fill the cannelloni shells with the cottage cheese filling and place the cannelloni on top of the soup. Pour over the remaining tomato soup mixture to cover. Mix the remaining Parmesan cheese with the fresh breadcrumbs and sprinkle over the soup.
  • 5. Bake at 190°C for 25-30 minutes until the cannelloni is tender.

Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CANNELLONI



Cannelloni image

Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 21

FILLING:
1 large onion, finely chopped
2 tablespoons olive oil
1 garlic clove, minced
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 pound ground beef
1/4 cup grated Parmesan cheese
2 tablespoons heavy whipping cream
2 large eggs, lightly beaten
1/2 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon pepper
10 lasagna noodles
1 can (24 ounces) tomato sauce, divided
CREAM SAUCE:
6 tablespoons butter
6 tablespoons all-purpose flour
1 cup whole milk
1 cup heavy whipping cream
Salt and pepper to taste
1/2 cup grated Parmesan cheese

Steps:

  • In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.

Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.

SPINACH AND RICOTTA CANNELLONI



Spinach and Ricotta Cannelloni image

Spinach and ricotta cannelloni made with a simple tomato, basil sauce and topped with melting mozzarella cheese.

Provided by Emily Kemp

Categories     Main Course

Time 1h15m

Number Of Ingredients 14

1 shallot
2 garlic cloves
3 1/2 cups (700g) passata/pureed tomatoes
1 small bunch basil
1/2 tbsp olive oil
12.3 oz (350g) ricotta cheese
8.8 oz (250g) raw fresh spinach
1 egg
2 tbsp parmesan (grated)
1 pinch of nutmeg
salt and pepper
12 cannelloni pasta tubes
4.4 oz (125g) ball of mozzarella
Extra grating of parmesan

Steps:

  • Finely chop the shallot and garlic and saute in a pan with a little olive oil for around 1-2 minutes until soft and translucent but not browned. Add the tomato passata (pureed tomatoes) with some torn basil leaves, salt and pepper and simmer for around 5 minutes, set aside.
  • Add the washed raw, fresh spianch to a large pan and wilt on a medium heat. Add a splash of water (around 1 tbsp) to stop the spinach from burning and to help wilt it all. Leave to cool or rinse under cold water then squeeze out as much water as possible and finely chop.
  • To make the spinach and ricotta filling, add the ricotta, parmesan, chopped spinach, egg, nutmeg and salt and pepper to a large mixing bowl and mix everything together until creamy and thoroughly combined.
  • Pre-heat the oven to 180°C/350F/gas mark 4.
  • To assemble the spinach and ricotta cannelloni, add a few spoonfuls of tomato sauce to the bottom of a large baking dish. Transfer the spinach and ricotta filling to a piping bag or a disposable freezer bag with the corner cut off and pipe the filling into the cannelloni pasta tubes. Add each filled cannelloni tube in an even layer in the baking dish.
  • Top the cannelloni with the remaining tomato sauce then top with torn mozzarella and grated parmesan. Cover with tin foil and bake for 30 minutes then uncovered for 10 minutes or until the cheese is golden and bubbling.

Nutrition Facts : Calories 528 kcal, Carbohydrate 56 g, Protein 28 g, Fat 22 g, SaturatedFat 12 g, Cholesterol 71 mg, Sodium 422 mg, Fiber 7 g, Sugar 12 g, ServingSize 1 serving

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

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.

SPINACH & RICOTTA CANNELLONI



Spinach & Ricotta Cannelloni image

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

250 g frozen spinach (defrosted and excess liquid removed)
375 g ricotta cheese
2 egg yolks
1 tsp minced garlic
1/2 cup grated cheddar cheese
salt and pepper (to taste)
375 g fresh lasagne sheets
600 g passata
1/2 cup grated mozzarella cheese

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

MARY BERRY'S MUSHROOM AND SPINACH CANNELLONI RECIPE



Mary Berry's mushroom and spinach cannelloni recipe image

This vegetarian cannelloni is a great dinner option if you fancy doing something a little different with pasta. Mary Berry's recipe is quick and easy and ready in under an hour

Provided by Mary Berry

Categories     Dinner

Time 45m

Yield Serves: 6

Number Of Ingredients 10

1 tbsp olive oil
500g (1lb 2oz) mixed mushrooms, such as shiitake, chestnut, and button, roughly chopped
3 garlic cloves, crushed
225g (8oz) baby spinach, roughly chopped
salt and freshly ground black pepper
400g can tomatoes, drained and juice discarded
2 tbsp pesto
75g (21⁄2oz) freshly grated
Parmesan cheese
12 cannelloni tubes

Steps:

  • Heat the oil in a frying pan, add the mushrooms, and fry over a high heat for 2 minutes or until just cooked. Add the garlic and spinach and toss together until the spinach is just wilted. Season with salt and freshly ground black pepper and set aside to cool.
  • To make the sauce, melt the butter in a saucepan, whisk in the flour, and cook for 1 minute. Whisking all the time, gradually blend in the hot milk and the cream and bring to the boil. Season with salt and freshly ground black pepper, remove from the heat, and stir in the pesto.
  • Put the tomatoes into a mixing bowl, add the cooled mushroom mixture, the pesto, and one-third of the Parmesan. Stir to combine.
  • Preheat the oven to 200˚C (180˚C fan/400˚F/Gas 6). Meanwhile, fill the cannelloni tubes with the mushroom and spinach filling, dividing it equally among them.
  • Spoon one-third of the sauce into the base of the ovenproof dish and arrange the filled cannelloni on top in neat rows. Pour the remaining sauce over the top and sprinkle with the rest of the Parmesan.
  • Bake for 30-35 minutes or until golden brown and bubbling.

Nutrition Facts : @context https

SPINACH AND RICOTTA CANNELLONI/MANICOTTI (CANNELLONI RICOTTA E SPINACI)



Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci) image

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

1 pound mature spinach leaves
7 ounces fresh cow's milk ricotta
1 large egg (lightly beaten)
8 tablespoons finely grated Parmigiano Reggiano (a Microplane grater works well for this, plus 4 tablespoons for sprinkling on top)
Fine sea salt
Pinch freshly grated nutmeg
8 rectangles of fresh pasta (10 x 12 cm) or 8 tubes of dried cannelloni (cooked according to package directions)
2 cups besciamella
1 tablespoon unsalted butter

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 image

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

For the tomato sauce
1 tbsp. extra virgin olive oil
2 garlic cloves, crushed
1 tbsp. mixed dried herbs
3 x 400g tins plum tomatoes
1 tbsp. balsamic vinegar
Small handful basil, leaves picked and roughly chopped
For the filling
500 g spinach
350 g ricotta
50 g Parmesan, finely grated
1/4 tsp. freshy grated nutmeg
250 g dried cannelloni
For the topping
250 g mozzarella

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

More about "spinach cannelloni food"

SPINACH AND RICOTTA CANNELLONI RECIPE | DELICIOUS. MAGAZINE
spinach-and-ricotta-cannelloni-recipe-delicious-magazine image
A comforting, moreish meal for six that won’t break the bank, this spinach and ricotta cannelloni is a dish which ticks all the boxes. Or, check out …
From deliciousmagazine.co.uk
5/5 (2)
Total Time 55 mins
Category Leftover Chicken Recipes
Calories 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.


PUMPKIN AND SPINACH CANNELLONI - HEALTHY FOOD GUIDE
pumpkin-and-spinach-cannelloni-healthy-food-guide image
Pumpkin and spinach cannelloni. This vegetarian cannelloni is high in fibre and calcium and ridiculously easy to make. Serve it with a green salad …
From healthyfood.com
5/5
Total Time 45 mins
Category Mains
Calories 378 per serving
  • 2 Cook pumpkin in a large saucepan of boiling water for 10 minutes or until tender. Drain, mash roughly with a fork then set aside to cool slightly. Blanch spinach in boiling water for 30 seconds. Rinse in cold water and drain well. Squeeze out excess moisture then chop roughly.
  • 3 Place pumpkin, spring onions, spinach, cottage cheese and nutmeg in a large bowl. Season with pepper. Mix together.
  • 4 Spoon 4 tablespoons (1/3 cup) filling in the middle of each lasagne sheet. Fold sheet to enclose filling. Spread 1/3 cup (80ml) pasta sauce in the bottom of prepared dish. Place cannelloni on top in a single layer. Repeat with remaining sheets and filling.


SPINACH AND RICOTTA CANNELLONI RECIPE | MYFOODBOOK | EASY ...
spinach-and-ricotta-cannelloni-recipe-myfoodbook-easy image
Once spinach mixture is cool, add in ricotta and ¼ cup of parmesan, mixing well to combine. Using a piping bag squeeze the ricotta mixture into the cannelloni …
From myfoodbook.com.au
4.3/5 (43)
Servings 4
Cuisine Italian
Category Vegetarian


SPINACH AND CHEESE CANNELLONI - WILLIAMS SONOMA
spinach-and-cheese-cannelloni-williams-sonoma image
To make the filling, in a saucepan, combine the spinach, water and a pinch of salt. Cover, place over medium heat and cook, stirring, until tender, 3 to 4 minutes. …
From williams-sonoma.com
Servings 10
Total Time 2 hrs 5 mins


ITALIAN BAKED PASTA CANNELLONI RICOTTA & SPINACH
italian-baked-pasta-cannelloni-ricotta-spinach image
Begin by making cannelloni’s filling. Take spinach, ricotta and parmigiano cheese, an egg and put all in a bowl. Add salt grounded pepper and a pinch of nutmeg. Mix all with a spatula. Cut in two the 3 sheets so to end with six rectangles of pasta. …
From pinchofitaly.com


SPINACH RICOTTA MANICOTTI (CANNELLONI ... - CAFE DELITES
Spinach Ricotta Manicotti or Cannelloni with a creamy soft filling, homemade marinara sauce and melted cheese. YES! Spinach Ricotta Manicotti is pure …
From cafedelites.com
5/5 (1)
Total Time 1 hr
Category Dinner
Calories 243 per serving
  • In a large shallow dish, cover manicotti shells with boiling water and season generously with salt. Cover with foil or plastic wrap and set aside to soften slightly (about 7-10 minutes while you prepare your sauce).
  • 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.


VEAL & SPINACH CANNELLONI | ITALIAN FOOD FOREVER
Drain off the fat, and cool. In a large bowl, mix together the cooled meat mixture, the mortadella, prosciutto, ricotta and parmesan cheeses, spinach and season to taste. Set aside. …
From italianfoodforever.com
Reviews 5
Category Fresh Pasta-Baked
Servings 6
Total Time 1 hr 45 mins
  • To make the bechamel, melt the butter over medium heat, and when foaming, add the flour and stir briskly with a whisk or spoon.
  • Cook for about 3-4 minutes more, until it is of medium-thick consistency, similar to a runny pudding or yogurt, then remove from heat and set aside.
  • To make the filling, to the heated oil, add the onion and saute until soft, then add the pork or veal, and cook until no longer pink. Drain off the fat, and cool. In a large bowl, mix together the cooled meat mixture, the mortadella, prosciutto, ricotta and parmesan cheeses, spinach and season to taste. Set aside.


QUICK SPINACH CANNELLONI - MY FOOD AND FAMILY
1. Heat oven to 350°F. 2. Combine egg, ricotta, basil, pepper, and 1 cup each shredded cheese and spinach; spoon into resealable plastic bag. 3. Mix pasta sauce and remaining spinach …
From myfoodandfamily.com
Servings 5
Total Time 45 mins
Category Recipes
Calories 510 per serving
  • Combine egg, ricotta, basil, pepper, and 1 cup each shredded cheese and spinach; spoon into resealable plastic bag.
  • Mix pasta sauce and remaining spinach until blended. Spread 1 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray.
  • Cut small piece off one bottom corner of spinach filling in bag; use to fill the cannelloni shells, squeezing spinach mixture into both ends of each shell. Place in prepared baking dish.


CANNELLONI RECIPES - BBC GOOD FOOD

From bbcgoodfood.com
Published 2018-10-01


CHEESE AND SPINACH CANNELLONI | M&M FOOD MARKET
Cheese and Spinach Cannelloni. Please select a store to see pricing. Choose Your Store. 5.0 out of 5 stars 5.0 out of 5 (1) 300g. 10 mins or less. Cooking methods. Microwave. Oven. Description . Cannelloni tubes filled with a combination of spinach and ricotta, mozzarella and cheddar cheeses, topped with a mildly spiced tomato sauce. Just heat and serve. PLU …
From mmfoodmarket.com
Brand M&M Food Market


SPINACH-SAUSAGE-RICOTTA STUFFED CANNELLONI | METRO
Add sausages and cook 2 minutes. Cool. Stir in ricotta, eggs and Parmesan. Season. Gently mix in spinach. Stuff cannelloni with the mixture. Pour 1 cup (250 mL) sauce in a baking dish. Place stuffed cannelloni in the dish and cover with remaining sauce. Sprinkle with mozzarella and bake 15 minutes at 350°F (175°C).
From metro.ca
3/5 (10)
Total Time 28 mins
Servings 4


SPINACH CANNELLONI | METRO
Preparation. Preheat oven to 350°F/180°C. Remove stems from spinach and wash thoroughly to remove dirt and sand. Place in large skillet over medium high heat with 1/4 cup (60 mL) water and steam for 3-4 minutes or until spinach is wilted. Cool and squeeze out excess moisture with hands.
From metro.ca
4/5 (4)
Total Time 2 hrs
Servings 4


RICOTTA SPINACH CANNELLONI | PASTA RECIPES | SBS FOOD
Instructions. Resting time: 50 minutes. 1. For the dough, put eggs and flour in the bowl of a food processor fitted with blades. Pulse 8-10 times or until the mixture resembles wet sand. 2. Take ...
From sbs.com.au
3.2/5 (59)
Servings 4-6
Cuisine Italian
Category Dinner


CHEESE AND SPINACH CANNELLONI | M&M FOOD MARKET
Home Our food All products Cheese and Spinach Cannelloni. Prepared Meals. Cheese and Spinach Cannelloni. 2 lb. Please select a store to see pricing. Choose Your Store. 3.67 out of 5 stars 3.67 out of 5 (3) 907 g. Cooking methods. Oven. Microwave. Description. Cannelloni tubes filled with a combination of spinach and ricotta, mozzarella and cheddar …
From mmfoodmarket.com
Brand M&M Food Market


SPINACH AND CHEESE CANNELLONI RECIPE | EPICURIOUS
Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese. Bake ...
From epicurious.com
4/5 (27)
Servings 8


SPINACH AND RICOTTA CANNELLONI RECIPE | NONNA'S ...
cannelloni with spinach and ricotta Cannelloni made with fresh crepes are a lighter alternative to the traditional pasta (so you can eat more!). These are packed full of ricotta, spinach and plenty of parmesan then served with a rich …
From vincenzosplate.com
Estimated Reading Time 6 mins


BEST SPINACH RICOTTA CANNELLONI WITH HOMEMADE TOMATO SAUCE ...
Spinach Ricotta Cannelloni With Homemade Tomato Sauce. by Emily Richards. March 28, 2012. 2.6 (444 ratings) Rate this recipe COOK TIME. 1h 15 min. YIELDS. 8 servings. Simple and straight forward, these light-tasting cannelloni celebrate the sweet dairy flavour of fresh ricotta cheese and tomatoes. ADVERTISEMENT. Ingredients. Pasta Dough. 2. cup all …
From foodnetwork.ca
2.6/5 (444)
Total Time 1 hr 15 mins
Servings 8


CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS
Our spinach and ricotta cannelloni recipe is a real Italian classic and a great winter warmer for those colder months. Sitting on a bed of garlicky tomato sauce, the spinach and ricotta-stuffed cannelloni (a shape of pasta originally from Campania) are covered in creamy béchamel and baked until golden and bubbling. Be sure to use a vegetarian Parmesan …
From greatitalianchefs.com
Servings 2
Estimated Reading Time 2 mins
Category Main


SPINACH CANNELLONI WITH BéCHAMEL SAUCE RECIPE | EAT ...
Fill the cannelloni with the spinach mixture and lay side by side in a buttered baking dish. Melt the butter in a saucepan, sprinkle in the flour, and mix together. Cook briefly, then pour in the milk. Mix vigorously using a whisk to avoid lumps.
From eatsmarter.com
Servings 4
Total Time 1 hr 15 mins


BEST SPINACH AND CHEESE CANNELLONI WITH ROASTED TOMATO ...
Spinach and Cheese Cannelloni with Roasted Tomato Sauce. March 11, 2011. 3.2 (305 ratings) Rate this recipe PREP TIME. 25 min. COOK TIME. 1h 35 min. YIELDS. 5 servings. This dish will be a hit with everyone, filling and healthy, what’s not to love? Yield: 10 cannelloni, 5 servings. Per cannelloni: 250 calories, 8.7 g total fat (3.3 g saturated fat), 16 g protein, 28 g …
From foodnetwork.ca
3.2/5 (305)
Total Time 2 hrs
Servings 5


CANNELLONI - LIDIA
Cannelloni was a big-hit item on menus of Italian American restaurants in the sixties and seventies. If you have a gathering of family and friends, as Italians often do, this is a good dish to make. Ingredients. For the pasta: 2 cups all-purpose flour, plus more for working the dough; 2 large whole eggs; 1/4 cup extra-virgin olive oil; 3 tablespoons water; For the filling: 1/4 cup …
From lidiasitaly.com


SPINACH & RICOTTA CANNELLONI – CUISINE RECIPES
Return the spinach to the liquid in the bowl and get the kids to stir in the ricotta, beaten egg and parmesan. Season to taste. Sit the 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.
From cuisine.recipes


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 …
From theguardian.com


SPINACH CANNELLONI - RECIPES, FOOD AND COOKING ...
Mar 12, 2015 - Spinach Cannelloni - A creamy, spinach filling is stuffed into cannelloni, topped with a spaghetti meat sauce and mozzarella cheese.
From pinterest.ca


SPINACH AND RICOTTA CANNELLONI – RECIPES – NAPOLINA
This Spinach and Ricotta Cannelloni is a homely and easy to make dinner party dish especially if you have vegetarian guests. Serves 4 40 minutes. Ingredients 750g fresh ricotta cheese. 150g baby spinach leaves, chopped. 400g Napolina Cannelloni. 2 x 390g cartons Napolina Passata with Basil. 75g Parmesan cheese or vegetarian hard cheese. Salt. Black pepper. Method …
From napolina.com


VEAL AND SPINACH CANNELLONI - CANADIAN LIVING
Method. In Dutch oven, heat oil over medium-high heat; sauté onion and garlic until softened and translucent, about 3 minutes. Add veal; cook, breaking up meat with spoon, until no longer pink but still moist. Stir in wine, milk, tomato paste, salt, pepper and bay leaf; bring to boil. Reduce heat to low; simmer, covered, for 40 minutes ...
From canadianliving.com


MEAT AND SPINACH CANNELLONI RECIPE | EPICURIOUS
Pass the meat-and-vegetable mixture through a meat grinder fitted with a disc with holes about 1/4 inch in diameter. Stir in 1/4 cup of the …
From epicurious.com


10 BEST ITALIAN MEAT CANNELLONI RECIPES - YUMMLY

From yummly.com


HEALTHY RECIPES: SPINACH CANNELLONI - HEALTH WEIGHT FORUM
Instructions. Spread one cup tomato sauce over base of baking dish. Arrange cannelloni in single layer. Pour over remaining sauce and sprinkle with one tablespoon of parmesan and mixed herbs. Bake in pre heated oven at 200C for 35-40 minutes. Variation: Substitute one tub of ricotta for 185 gms Safcol silver salmon.
From healthyweightforum.org


Related Search