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
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
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.
RICOTTA & SPINACH CANNELLONI
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
Steps:
- Mix the first 5 ingredients together.
- Preheat your oven to about 180d C.
- Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
- When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.
- After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.
- Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.
SPINACH AND RICOTTA CANNELLONI
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
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.
More about "ricotta spinach cannelloni recipes"
SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Servings 6Total Time 1 hr 30 minsCategory MainsCalories 348 per serving
- 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.
SPINACH AND RICOTTA CANNELLONI RECIPE (MANICOTTI) - THE …
From thespruceeats.com
4.2/5 (46)Total Time 30 minsCategory PastaCalories 946 per serving
SPINACH RICOTTA CANNELLONI RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
4.9/5 (7)Calories 687 per servingCategory Main Dish, Pasta
SPINACH AND RICOTTA CANNELLONI - INSIDE THE RUSTIC …
From insidetherustickitchen.com
SUPER SIMPLE SPINACH AND RICOTTA CANNELLONI - EASY PEASY …
From easypeasyfoodie.com
CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS
From greatitalianchefs.com
» CANNELLONI WITH SPINACH & RICOTTA - SAN REMO
From sanremo.com.au
TOP 44 SPINACH RICOTTA FILLED CANNELLONI RECIPE RECIPES
From laurent490.dixiesewing.com
SPINACH AND RICOTTA CHEESE CANNELLONI - MYFITNESSPAL.COM
From myfitnesspal.com
RICOTTA SPINACH CANNELLONI | PASTA RECIPES | SBS FOOD
From sbs.com.au
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI RECIPE : FOOD …
From pinterest.ca
SPINACH RICOTTA MANICOTTI (CANNELLONI) - CAFE DELITES
From cafedelites.com
SPINACH AND RICOTTA CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
CANNELLONI MIT SPINAT-RICOTTA-FüLLUNGCANNELLONI FILLED WITH …
From coconutandvanilla.com
SPINACH AND RICOTTA CANNELLONI | KNARLY MAMMA | COPY ME THAT
From copymethat.com
SPINACH AND RICOTTA CANNELLONI WITH TOMATO SAUCE - RECIPE
From tangerinezest.com
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE - THE SPRUCE EATS
From thespruceeats.com
SPINACH & RICOTTA CANNELLONI| PASTA RECIPES - JAMIE OLIVER
From jamieoliver.com
HOW TO COOK THE PERFECT SPINACH AND RICOTTA CANNELLONI – RECIPE
From theguardian.com
VEGAN SPINACH & RICOTTA CANNELLONI (MANICOTTI) - ELAVEGAN
From elavegan.com
SPINACH RICOTTA STUFFED MANICOTTI (CANNELLONI) + VIDEO - JO COOKS
From jocooks.com
TOP 47 CHEESE CANNELLONI RECIPE RECIPES
From mlarakewong.jodymaroni.com
SPINACH & RICOTTA CANNELLONI - FAMILY MEALTIMES
From familymealtimes.com.au
You'll also love