A Healthier, Fun-to-Make Pasta Recipe: Spinach Ricotta Cannelloni
We were surprised how rich and delicious this vegetarian spinach ricotta cannelloni is! It is a great pasta dish and we are happy that our Italian friends suggested that we make it.
Spinach ricotta cannelloni is fun-to-make, nutritious and tasty! Enjoy!
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LIST OF INGREDIENTS:
- cannelloni pasta [14-18 tubes / 7 oz / 200 g]
- spinach [1 pound / 450 g]
- olive oil [2 tbsp / 30 ml]
- garlic [2 cloves]
- ground nutmeg [1/4 tsp]
- salt & pepper
- onion [1 medium-sized]
- canned plum tomatoes [14 oz / 400 g]
- canned cherry tomatoes [14 oz / 400 g]
- basil leaves [a handful]
- lemon juice [1 tbsp / 15 ml]
- a bay leaf [optional]
- one large egg
- oregano [1 tsp]
- ricotta cheese [1.1 lbs / 500 g]
- Parmigiano Reggiano [4.2 oz / 120 g]
- mozzarella [4.4 oz / 125 g]
- young gouda cheese [4.4 oz / 125 g]
Servings: 6
You like tasty pasta dishes?
- Italian Lemon Pasta
- Russian Beef Stroganoff
Bon appétit!
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ITALIAN CANNELLONI RECIPE | Homemade Stuffed Pasta with Ricotta and Spinach
Looking for a delicious homemade pasta recipe that's both satisfying and easy to make? Check out this Italian cannelloni recipe featuring a delicious ricotta and spinach filling. In this step-by-step tutorial, you'll learn how to make tender pasta sheets from scratch, mix together a flavorful filling of ricotta cheese and spinach, and roll and bake your cannelloni to perfection.
So roll up your sleeves and get ready to learn how to make this mouth-watering meal. Don't forget to subscribe for more tasty recipes and cooking tips!
*Ingredients:*
_For the pasta:_
- Semolina - 90g (½ cup)
- All-purpose flour - 60g (½ cup)
- One egg
- Water - 30ml (2 tbsp.)
- Olive oil - 1 tbsp.
- A pinch of salt
_For the filling:_
- Fresh spinach - 100g (3 ½ cups)
- Ricotta cheese - 250g (1 cup)
- Parmesan cheese - 50g (½ cup)
- Salt to taste
_For the sauce and topping:_
- Crushed tomatoes sauce - 300g (1 ¼ cup)
- Mozzarella cheese - 100g (1 cup)
- Parmesan cheese for the top crust
- Salt to taste
- Dry oregano
- Olive oil - 1 tbsp.
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0:00 Intro
0:10 Pasta
1:42 Filling
2:39 Rolling
3:12 Forming
3:59 Sauce
4:20 Cooking
5:09 Serve and enjoy!
Music:
Weekend by LesFM |
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Creative Commons CC BY 3.0
Cannelloni | How To Make Cannelloni | Winter Is Coming | Cheesy Spinach Cannelloni Recipe | Varun
Cannelloni Rolls Recipe | Cannelloni Recipe | Baked Cannelloni | Cheesy Cannelloni Risotto Cannelloni | Canneloni Pasta | Lasagna Cannelloni | Spinach Pasta | Spinach Cannelloni | Spinach Cannelloni Pasta Recipe | Pasta Recipe | Italian Recipe | Lasagna Sheets | Snacks Recipe | Quick & Easy | Rajshri Food
Learn how to make Cannelloni at home with our Chef Varun Inamdar.
Ingredients:
How To Make Tomato Sauce For Pasta
- 2 tbsp Olive Oil
- 1 tbsp Garlic (finely chopped)
- 1 tsp Dried Thyme
- 1 cup Tomato Puree
- Salt
- Black Pepper (crushed)
- 2 tsp Sugar
- 2 tbsp White Vinegar
How To Make Cannelloni Rolls
- 3-4 Lasagna Sheets (blanched)
- 1/2 cup Spinach (blanched & chopped)
- 1/4 cup Cottage Cheese (grated)
- Salt
- Black Pepper (crushed)
- 1 tbsp Processed Cheese (melted)
- 3-4 tbsp Cottage Cheese (grated)
- 1/2 cup Processed Cheese (melted)
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Cannelloni is a cylindrical type of lasagna generally served baked with a filling and covered by a sauce in Italian cuisine. Popular stuffings include spinach and ricotta. The shells are then typically covered with tomato sauce.
Cannelloni are also a typical dish of the Catalan cuisine, where they are called canelons and traditionally consumed on Saint Stephen's Day.
Manicotti are the American version of cannelloni, though the term may often refer to the actually baked dish. The original difference may be that cannelloni consists of pasta sheets wrapped around the filling, and manicotti is machine-extruded cylinders filled from one end. |
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Sausage Stuffed Cannelloni Recipe? - Or? - Sausage Stuffed Manicotti Recipe? Glen And Friends
Sausage Stuffed Cannelloni Recipe? - Or? - Sausage Stuffed Manicotti Recipe? Glen And Friends
What do you call it where you live? How do you make Stuffed Cannelloni, or how do you make Stuffed Manicotti?
For the tomato sauce:600g tomato passata
10 mL (2 tsp) oregano
Pinch hot pepper flakes
4 basil leaves, shredded
2 garlic cloves, minced
1 - 398 mL can Roma or cherry tomatoes
Salt and pepper to taste
For the filling:
400g Italian sausages, skins removed
2 shallots, finely chopped
2 celery stalks, finely chopped
1 bell pepper, chopped
100 mL red wine
454g ricotta
150g parmesan, finely grated
1 egg
100g breadcrumbs
Salt and pepper to taste
14 dried cannelloni / manicotti
200g mozzarella
Method:
Preheat oven to 180ºC (350ºF).
Set a pot of salted water to boil.
Make the tomato sauce in a medium saucepan over medium heat.
Add the passata, garlic and basil, oregano, hot pepper flakes, and chunky canned tomatoes.
Bring to a simmer and cook while you make the filling.
Brown the sausage meat in a heavy fry pan, then remove the meat to a plate and set aside.
To the same pan add the shallots, celery and bell pepper; sauté, until softened.
Add the wine and cook until reduced by half; return the sausage meat to the pan and cook slowly, on a medium heat, until the mixture is reduced.
In a small bowl mix the ricotta, egg, warm, and bread crumbs.
Remove the sausage mixture from the heat, allow to cool slightly, then stir in the ricotta mixture.
Spoon a layer of sauce into the bottom of a 9x13 baking dish.
Par boil the cannelloni / manicotti tubes, then fill with the sausage mixture; either with a piping bag or a spoon.5 To fill the cannelloni, spoon the filling into a large piping bag.
Place the filled tubes in a single layer in the baking dish.
Cover with the remaining sauce, then dot with the mozzarella.
Cover tightly with a lid, and bake for 60 minutes, then remove the lid and bake for a further 20 minutes.
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Try me, SPINACH AND RICOTTA CANNELLONI - By www.recipe30.com
A popular and simple pasta recipe
Get full recipe here recipe30.com
Cannelloni refers to a cylindrical style of pasta dish. The pasta is filled with a filling and covered in sauce. This recipe uses spinach and ricotta and is one of the most popular of cannelloni. You can use pre-made cannelloni cylinder shape pasta or use lasagna sheets and then roll them up. It's usually best to first blanch any dry pasta in water for a few minutes although many still use the pasta uncooked. I find that can lead to problems of finding uncooked pasta so it's best to experiment first if choosing the uncooked version. Another alternative is to use fresh lasagna sheets (noodles) as these won't require pre-cooking. Either way, I'm sure you'll enjoy this cannelloni.
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