CANNELLONI TWO WAYS (SPINACH RICOTTA & BEEF RAGU)
Saw this on TV. I'm a vegetarian (for the time being) and my husband is not so this is a great way to prepare one dish and satisfy both our palates. Note: this is not a quickie recipe, but so worth the wait!
Provided by Hanny
Categories One Dish Meal
Time 1h55m
Yield 4 serving(s)
Number Of Ingredients 29
Steps:
- Make the beef ragu first, it's the longest step:.
- Heat the oil over a medium heat. Add the onions and sauté for 2 minutes. Add the garlic, thyme and bay leaf and sauté for a further 5 minutes until the onions and garlic are soft but not browned.
- Add the ground beef and sauté for 5 minutes until the beef is almost cooked through but still a bit pink. Stir in the red wine. Add the tomatoes with their juices and bring to a gentle simmer uncovered over medium to low heat, stirring occasionally, for 1 hour. Sauce should thicken. Remove bay leaf and thyme sprig and season to taste. Allow the ragu to cool before rolling it up in the lasagna sheets.
- Next make the tomato sauce:.
- Heat the oil over a medium heat. Add the shallots and garlic and sauté for 1 to 2 minutes or until tender. Add the thyme and bay leaf.
- Add the white wine and tomatoes and bring to a simmer. Simmer uncovered over a medium to low heat, stirring occasionally, for 1 hour or until the tomatoes break down to form a chunky sauce (you may need to add a little water during the cooking process if the sauce thickens too much). Season the sauce to taste with salt and pepper.
- To make the spinach filling:.
- If you're using fresh spinach: rinse, drain, and do a quick blanch and squeeze out as much water as you can. If you're using frozen, just thaw and squeeze.
- In a large bowl, whisk the egg. Add ricotta cheese, spinach, cheese of your choice and fold it all in until well combined. Season to taste with salt and pepper.
- Stick in refrigerator for now.
- To make the béchamel sauce:.
- Melt the butter over medium to low heat. Add the flour and stir until thick. Slowly add the milk and stir constantly until the sauce is smooth. Bring the sauce to a simmer and cook for 5 minutes or until the sauce is smooth and thick. Season the sauce to taste with a little nutmeg, salt and pepper.
- Now to assemble the cannelloni:.
- Bring a large sauce pan of salt water to a boil. Working in batches, add the lasagna sheets and cook until the sheets soften slightly (time will depend on what type you use).
- Transfer the lasagna sheets to a clean surface and let cool slightly.
- Preheat the oven to 425°F
- Spoon the tomato sauce over a 13x9" baking dish, covering the bottom. This is your base layer.
- Lay one lasagna sheet on a work surface. Spoon about 1/2 cup of the beef ragu or spinach filling over one end of the lasagna sheet. Roll up the lasagna sheet and place the cannelloni seam side down over the tomato sauce. Repeat with the remaining lasagna sheets and filling, forming 8 cannelloni total.
- Top with a thick layer of the béchamel sauce to coat the cannelloni completely. Top with parmesan cheese, creating a good layer of cheese over the sauce. Sprinkle some basil or thyme over the beef cannelloni to distinguish them from the spinach ones. Bake for 30 minutes or until the sauce bubbles and the cheese crusts/browns. Let the cannelloni stand for 10 minutes and serve.
Nutrition Facts : Calories 1079.6, Fat 70.7, SaturatedFat 32.7, Cholesterol 251.6, Sodium 696.6, Carbohydrate 47.2, Fiber 7.8, Sugar 22.8, Protein 55
SPINACH & RICOTTA CANNELLONI
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
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
More about "cannelloni two ways spinach ricotta beef ragu recipes"
SPINACH RICOTTA CANNELLONI RECIPE - AN ITALIAN IN MY KITCHEN
Web Apr 1, 2021 Butter Flour – all purpose flour Salt Pepper Milk – whole milk How to make Spinach Ricotta Cannelloni In a medium sized pan add …
From anitalianinmykitchen.com
4.9/5 (7)Calories 687 per servingCategory Main Dish, Pasta
From anitalianinmykitchen.com
4.9/5 (7)Calories 687 per servingCategory Main Dish, Pasta
SPINACH AND RICOTTA CANNELLONI WITH ROSé SAUCE | RICARDO
Web Jul 12, 2017 Dry the pasta on a clean cloth. On a work surface, cut each noodle in half to make 6 x 4 1/2-inch (15 x 11.5 cm) rectangles. Spoon …
From ricardocuisine.com
5/5 (75)Total Time 1 hr 20 minsCategory Main Dishes
From ricardocuisine.com
5/5 (75)Total Time 1 hr 20 minsCategory Main Dishes
SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
Web Sep 11, 2017 Imagine coming home to this Spinach and Ricotta Cannelloni…… a juicy spinach and ricotta filling inside cannelloni pasta tubes, topped with a homemade tomato basil sauce and …
From recipetineats.com
5/5 (118)Total Time 1 hrCategory MainsCalories 531 per serving
From recipetineats.com
5/5 (118)Total Time 1 hrCategory MainsCalories 531 per serving
CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS
Web Begin by making a simple tomato sauce. Gently heat the oil in a pan and add the garlic. Once soft but not coloured (about 30–45 seconds) add the tomatoes and simmer for 20 minutes, stirring occasionally.
From greatitalianchefs.com
From greatitalianchefs.com
SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
Web Ingredients 400 g spinach extra-virgin olive oil ¼ teaspoon ground nutmeg 1 onion 2 cloves of garlic 2 x 400 g tins of quality plum tomatoes 1 bay leaf ½ a bunch of fresh basil , (15g) ½ a lemon 1 large free-range egg …
From jamieoliver.com
From jamieoliver.com
CANNELLONI WITH BEEF, SPINACH & RICOTTA - BEST RECIPES UK
Web Step 1 Preheat oven to 200°C/180°C fan/400°F/gas mark 6. Step 2 Add the olive oil to a large frying pan and gently fry the shallots and garlic until softened. Now add the mince and gently fry until browned, set aside to …
From bestrecipesuk.com
From bestrecipesuk.com
SPINACH AND RICOTTA CANNELLONI - INSIDE THE RUSTIC …
Web Feb 6, 2018 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 …
From insidetherustickitchen.com
From insidetherustickitchen.com
SUPER SIMPLE SPINACH AND RICOTTA CANNELLONI - EASY PEASY …
Web To reheat, preheat your oven to 200C (180C fan / gas mark 6 / 400F). Place the cannelloni in an oven dish and cover with foil. Reheat in the oven for 15-20 minutes or until piping hot all the way through. Can you freeze …
From easypeasyfoodie.com
From easypeasyfoodie.com
EASY SPINACH & RICOTTA CANNELLONI RECIPE - EFFORTLESS …
Web Feb 7, 2023 This hearty meat-free pasta is made by stuffing pasta tubes with a creamy mixture of spinach, ricotta cheese, Parmesan, nutmeg, and basil, then baking it in a flavourful tomato sauce. Spinach ricotta …
From effortlessfoodie.com
From effortlessfoodie.com
SPINACH AND RICOTTA CANNELLONI RECIPE (MANICOTTI)
Web Jul 13, 2021 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 …
From thespruceeats.com
From thespruceeats.com
VEAL RAGù CANNELLONI | JAMIE OLIVER BAKED PASTA RECIPES
Web Use a piping bag or teaspoon to stuff the cannelloni tubes with the ragù, then arrange on top of the greens. Pour the sieved liquid over the top and grate over the remaining cheese. Trim and finely slice the mushrooms …
From jamieoliver.com
From jamieoliver.com
SPINACH AND RICOTTA CANNELLONI | 40 MINUTES - BAKE …
Web Sep 15, 2021 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 …
From bakeplaysmile.com
From bakeplaysmile.com
SPINACH BEEF CANNELLONI (MANICOTTI) | RECIPETIN EATS
From recipetineats.com
5/5 (38)Total Time 1 hr 15 minsCategory MainsCalories 609 per serving
EASY SPINACH-RICOTTA CANNELLONI - SAFEWAY
Web Set aside. Squeeze thawed spinach to remove excess moisture. In large bowl, mix spinach, ricotta, 1/2 cup (125 mL) mozzarella, Parmesan, egg, 2 tbsp (30 mL) parsley, …
From safeway.ca
From safeway.ca
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
Web Jul 10, 2019 Food How to cook the perfect spinach and ricotta cannelloni – recipe Fresh egg pasta stuffed with a garlicky, spinach-and-cheese filling form the bedrock of this …
From theguardian.com
From theguardian.com
SPINACH RICOTTA CANNELLONI WITH HOMEMADE TOMATO SAUCE - FOOD …
Web Mar 28, 2012 Step 11. In large bowl, stir together eggs, spinach, ricotta, Parmesan, mozzarella, parsley, salt and pepper. Step 12. Place about 2 heaping tablespoons into …
From foodnetwork.ca
From foodnetwork.ca
SPINACH AND RICOTTA CANNELLONI | CANNELLONI DI MAGRO - RECIPES …
Web Feb 16, 2023 Ingredients Ingredients for about 18 cannelloni (3 cannelloni per serving) For Homemade Pasta 200 g (1 ½ cup) of “00” Soft Wheat Flour 200 g (1 ½ cup) of …
From recipesfromitaly.com
From recipesfromitaly.com
SPINACH AND RICOTTA CANNELLONI RECIPE - BBC FOOD
Web Preheat the oven to 200C/180C Fan/Gas 6. Choose a shallow baking dish into which the cannelloni will fit snugly. Squeeze as much excess water as possible from the spinach …
From bbc.co.uk
From bbc.co.uk
RICOTTA AND SPINACH CREPE CANNELLONI RECIPE | EL MUNDO EATS
Web Nov 11, 2017 Spoon some marinara sauce into a 7.75x12.5 inch (20x32 cm) baking and spread evenly. Set aside. Place 1 portion of filling on lower third of a crepe. Roll it tightly …
From elmundoeats.com
From elmundoeats.com
SPINACH AND RICOTTA CANNELLONI RECIPE | DELICIOUS. MAGAZINE
Web 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 …
From deliciousmagazine.co.uk
From deliciousmagazine.co.uk
BEEF AND RICOTTA CANNELLONI RECIPE | GOURMET TRAVELLER
Web Add beef, season to taste, and cook, stirring occasionally, until browned (15 minutes). Cool, then add ricotta, nutmeg, ParmigianoReggiano and 2 tbsp besciamella, stirring to …
From gourmettraveller.com.au
From gourmettraveller.com.au
You'll also love