How To make Manicotti Florentine
12 Manicotti shells
2 tb Olive oil
2 c Sorrento Ricotta Cheese
2 c Sorrento Mozzarella,shredded
3/4 c Sor. Mozzarella, reserved
1/2 c Sorrento Grated Parmesan
1/4 c Sor. Grated Parmesan,reserve
1/4 c Chopped frozen spinach, thaw
-and drain well 1 Egg, beaten (Optional)
2 tb Fresh basil, torn in pieces
1 tb Fresh Parsley, chopped fine
Salt & Pepper to taste 26 oz Jar Marinara Sauce
Preheat oven to 350F. Cook noodles according to directions. Drain, transfer to pan of cold water. Add 2 T. olive oil to prevent sticking. (I added this while cooking.) Combine remaining ingredients (except marinara sauce and reserved cheese) in medium bowl and mix well. Pour 2 cups marinara sauce in a 9x13 pan (or glass). Pat excess water from shells, fill with cheese, spinich mixture and lay in pan. Pour remaining sauce over shells and sprinkle with reserved cheese. Bake 15-20 minutes uncovered. (Note: I omitted egg and salt but increased Ricotta cheese to 2 cups and Mozzarella cheese to 2 cups in bowl - needed to fill 12
shells.
How To make Manicotti Florentine's Videos
Baked Ricotta and Spinach Cannelloni | Manicotti Pasta | #FoodRecipes #PastaRecipes #ricotta
This Baked Ricotta and Spinach Cannelloni (Manicotti Pasta) 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!
#pasta #cannelloni #ManicottiPasta #Vegetarian
10 ingredients
Produce
1 tsp Basil, dried
2 cloves Garlic, fresh
1 1/2 cup Spinach, fresh
Refrigerated
1 Egg
Condiments
2 380 ml jars Marinara sauce
Pasta & Grains
1 box Ready-to-stuff cannelloni
Baking & Spices
1 Pinch or two of salt and pepper
Dairy
3 1/2 cups Mozzarella
1 1/4 cup Parmesan
450 g Ricotta cheese
Manicotti Florentine
Just trying out my cooking and video making skills... for fun....
BEST CANNELLONI RECIPE | Italian Ricotta and Spinach Cannelloni Pasta
Sublime Cannelloni Recipe. Crepe Cannelloni Recipe with Ricotta and Spinach using my grandmother technique.
This cannelloni pasta recipe will literally change your life.
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Italian Style Food Revolution
CREPE CANNELLONI RICOTTA AND SPINACH
INGREDIENTS:
Crepes - watch video:
Béchamel Sauce - watch video:
400g fresh ricotta
1 egg
A small portion of fresh parsley (chopped finely)
A small portion of fresh Italian basil
2 bottles of Italian passata (for tomato sauce)
3 thick slices of provolone cheese cut into small cubes
¼ onion (chopped finely)
2 branches of celery
3 cubes of frozen spinach or 150g (cooked and strained, making sure there is no water left inside)
2 carrots peeled and cut in half
A handful of dry mixed herbs
A pinch of cinnamon
Two pinches of rock salt
Extra virgin Olive Oil
Fresh parmesan
1 glass of water
METHOD:
STEP ONE -- TOMATO SAUCE
1. Let's start with the sauce. Get a medium size saucepan and put it onto the stove at a medium heat, adding 4 tablespoons of extra virgin olive oil and the finely chopped onions.
2. Stir regularly until they brown (normally this takes a couple of minutes).
3. Now add the passata and stir it in with the onions.
4. It's now time to help strengthen the flavour of your sauce by adding fresh herbs and vegetables.
5. First, add parsley and basil, then add the carrots.
6. Now, get your two branches of celery and break off the heads. Then break the celery in half using your hands if you like, and put them into your sauce as well.
7. It is important that you add the celery so don't leave it out. The flavour it adds to your pasta sauce cannot be replaced!
8. Add 2 ½ pinches of rock salt for added flavour, and stir.
9. My secret ingredient is now the dried mixed herbs. Add 2 pinches to the sauce and continue to stir. The smell will be mouth-watering!
10. Lastly, add a glass of water to the sauce and stir it once again.
11. The sauce needs to simmer on a medium high heat for around 40 minutes with the lid on. Remember to check on and stir the sauce every 5-8 minutes so the tomato does not stick to the bottom.
STEP TWO -- THE FILLING
1. Put the ricotta into a mixing bowl and break it down with a fork.
2. Add your spinach to the ricotta filling, making sure it is strained so well that there is not even
a tiny bit of water left (as this can completely ruin your dish!)
3. Using the fork once again, mix your spinach through, pressing down until you see bits of
green all throughout the ricotta.
4. Sprinkle two pinches of salt into the ricotta and mix once again.
3. Add a pinch of cinnamon (I know this sounds crazy, but it is the perfect combination with
ricotta).
4. Grate some fresh parmesan on top to your liking and mix it in also.
5. Now, for the egg. Crack it open and drop it in. Beat the egg into the mixture and make sure
you press down with a fork so that it disappears but helps to bind all the ingredients
together.
STEP THREE -- PUTTING IT ALL TOGETHER!
1. Remove the sauce from the stove as it should now be ready.
2. Take the lid off and take in the wonderful smell! You should have a tiny taste test but make sure you cool it down first- it is simply devine!
Continue Reading the recipe:
Keywords: Vincenzosplate, Vincenzos Plate, Chef Vincenzo, Italian food, recipes, Food, Sydney, Australia, Italy, Italian, Pasta, Italian recipes
#canneloni #cannelloni #canaloni #pasta #cannellonipasta #pastarecipe #italianfood #italianfoodrecipes #bechamel #italianpasta
Video recipe:
Nasoya recipe - Stuffed Manicotti Florentine
Making another receipe - courtesy of Nasoya. The recipe is found online at Nasoya's website. Thank you, Nasoya, for another delicious tofu meal !
Stuffed Manicotti Recipe
Today I would like to share with you my Stuffed Manicotti recipe.
Written recipe:
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ITALIAN GRANDMA MAKES CANNELLONI | How to Make Spinach and Ricotta Cannelloni
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 tomato sauce and just the right amount of salt. This is Nonna Igea (Vincenzo's Plate Nonna and cooking inspiration) cannelloni recipe and it's been passed on from generation to generation. These cannelloni made with crepes are originally from the province of Teramo, Abruzzo.
#cannelloni #cannellonirecipe #italiangrandma #cannelloniricottaespinaci #spinachandricottacannelloni #cannellonialforno
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