Spinach Ricotta Cannelloni Food

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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))


  • 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 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


  • 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


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


  • 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 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


  • 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 image

Make and share this Spinach & Ricotta Cannelloni recipe from Food.com.

Provided by Sara 76

Categories     European

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

400 g instant cannelloni tubes
2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
1 kg frozen spinach, thawed
750 g ricotta cheese, beaten
2 eggs, beaten
1/4 teaspoon nutmeg
2 (575 g) jars pasta sauce (I like the Dolmio Classic sauce)
400 g mozzarella cheese
1/4 cup parmesan cheese, grated


  • Heat the oil in a pan, and cook the onion and garlic until tender. Add the spinach and cook for 2 minutes, stirring often.
  • Place in a bowl, and add the ricotta, eggs, nutmeg, salt, and pepper. Mix well.
  • Stuff each canneloni tube, and put in a baking dish.
  • Pour the jar of sauce over the pasta.
  • Top with cheese, and bake at 180C until cheese is golden, and the sauce is bubbling (about 30 minutes).

Nutrition Facts : Calories 897.8, Fat 45.9, SaturatedFat 22.4, Cholesterol 239.2, Sodium 1673.7, Carbohydrate 73.8, Fiber 6.3, Sugar 20.8, Protein 50.7


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


  • 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, 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


  • 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.


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


  • 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.


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


  • 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


Spinach and Ricotta Cannelloni (Low Fat) image

A bit of work but well worth it - I find the piping bag the easiest way to get the mixture into the shells.

Provided by RemyGage

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

1 onion, finely chopped
3 garlic cloves, crushed
2 tablespoons extra virgin olive oil
2 (14 ounce) cans crushed tomatoes
1 teaspoon sugar
1/2 bunch spinach or 1/2 bunch silver beet
250 g ricotta cheese
60 g parmesan cheese
1/2 teaspoon nutmeg (freshly ground if possible)
white pepper
3 tablespoons butter
3 tablespoons flour
2 cups low-fat milk
1 cup fresh parsley, chopped
14 cannelloni tubes


  • Preheat oven to 180°C
  • Fry onion and garlic in half the olive oil until softened. Stir in tomatoes and sugar. Remove from heat. Pour into a lightly greased lasagne pan and spread evenly over the base.
  • Wash and drain spinach. Remove stalks and chop finely in the food processor. Cook the spinach in the remaining oil for 2 minutes (this can be done in the same pan as the tomatoes - no need to wash it). Transfer spinach to a mixing bowl to cool slightly. Stir in the ricotta cheese, nutmeg, white pepper and half the parmesan cheese.
  • Working in batches place spinach mixture into plastic ziplock bags (don't close) to about half full. Cut off a small bit of one corner. Pipe the mixture into the canneloni tubes. Place the filled tubes on the tomato sauce in the lasagne pan. Do as many as you can fit in one layer.
  • In the same pan (again, no need to wash), melt the butter. Add the flour and cook, stirring for 1 minute over low heat. Slowly add the milk and cook, stirring constantly, until sauce thickens. Add the chopped parsley and season to taste.
  • Cover cannelloni with the parsley bechamel sauce and sprinkle with the rest of the parmesan. Cover with foil and bake for 25 minutes, remove foil and bake for 20 minutes longer.

Nutrition Facts : Calories 312.4, Fat 19.9, SaturatedFat 10.1, Cholesterol 49.4, Sodium 577.1, Carbohydrate 21.8, Fiber 3.2, Sugar 11.1, Protein 14.2

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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. …
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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 …
From bbcgoodfood.com

Spinach Ricotta Filling: 1kg spinach. 500g ricotta. 2 garlic cloves, grated . 20g Parmesan, grated. Zest of 1 lemon . Freshly grated nutmeg . Salt and pepper . Pasta Dough: 175g 00 flour . 25g semolina flour . 100g eggs (2 eggs) Béchamel: 30g plain flour. 30g butter. 600ml whole milk, warmed gently in a microwave. 10g Parmesan, grated. Freshly ...
From bonniedoesfood.com

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

Bring to a low simmer. Step 13. Add bay leaf, salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Remove from heat and cover with clingfilm. Step 14. Heat olive oil and garlic in a pot over medium heat. Gently fry garlic for a minute; add strained tomatoes. Step 15.
From foodnetwork.ca

SPINACH CANNELLONI WITH RICOTTA. INGREDIENTS . 12 sheets of pasta for lasagna; 4 bunches of spinach were washed, disinfected, and chopped; 400 g Ricotta cheese; 1/4 onion chopped; 1 clove garlic, minced; 200 g of Manchego cheese, Salt and pepper to taste; Vegetable oil; INSTRUCTIONS. In a saucepan heat 1 liter of salted water and a splash of oil, add the …
From celinesrecipes.com

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 …
From jamieoliver.com

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.
From insidetherustickitchen.com

Preheat oven to 200°C. Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl. Fill cannelloni tubes with the prepared mixture. 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.
From sanremo.co.nz

In a medium sized pan add the butter and the cooked spinach, mix and heat it through, cut into very small pieces. Move it to a large bowl, add the ricotta, the egg, half the parmesan cheese, salt and pepper. Gently mix to combine. Stuff each cannelloni tube with the ricotta mixture. Place 1/4-1/3 cup (50-60 grams) of white sauce on the bottom ...
From anitalianinmykitchen.com

Place ricotta cheese in a mixing bowl and add baby spinach leaves. Season with salt and pepper and mix to combine. Take a carton of passata with basil and pour a layer into the base of an ovenproof dish. Fill the cannelloni tubes with the mixture and place into an ovenproof dish. Pour the second carton of passata with basil over the cannelloni.
From napolina.com

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 ...
From theguardian.com

The Best Cannelloni With Ricotta Cheese Recipes on Yummly | Spinach & Ricotta Cannelloni, Spinach & Ricotta Cannelloni, Cannelloni Sign Up / Log In My Feed Articles Meal Planner New Pantry-Ready Recipes New Browse Pro …
From yummly.com

Spinach and Ricotta Cannelloni. Heat the oven to 180°C. Defrost the spinach, and squeeze out any excess water. Heat olive oil in a frying pan. Add garlic, cook for a minute 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.
From foods.geo.tv

Drain spinach then place in a bowl with mushrooms, peppers (if using), ricotta, egg, nutmeg and herbs. Season and mix well. 2 Use a small spoon to fill cannelloni tubes with spinach mixture. Mix half the passata with 1/4 cup hot water and place in prepared ovenproof dish. Add cannelloni tubes then spoon any remaining spinach mix around cannelloni.
From healthyfood.com

Place sautéed seasoning mixture, along with Yves Veggie Ground Round, Yves Veggie Bacon, and egg white into food processor. Puree until mixture is mixed but not fine. Transfer to large bowl. Stir in spinach, ricotta and parmesan cheese, breadcrumbs, parsley and mix thoroughly. Lightly oil 9 x 12 in. (22 x 31 cm) baking dish. Spread 1/2 cup ...
From metro.ca

4. Mix the ricotta with eggs, pecorino cheese, nutmeg, lemon zest, parsley and seasoning. Add the cooled spinach and mix to combine. Rest in the fridge to …
From sbs.com.au

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 …
From cuisine.recipes

Find calories, carbs, and nutritional contents for Tesco Italian Classics - Spinach & Ricotta Cannelloni and over 2,000,000 other foods at MyFitnessPal. Log In. Sign Up. About Food Exercise Apps Community Blog Premium. Tesco Italian Classics Tesco Italian Classics - Spinach & Ricotta Cannelloni. Serving Size : 100 g. 133 Cal. 35% 11g Carbs. 50% 7g Fat. 16% 5g …
From sync.myfitnesspal.com

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