How To make Manicotti Florentine

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.

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Cannelloni Recipe - Laura Vitale - Laura in the Kitchen Episode 412

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Manicotti Florentine

Just trying out my cooking and video making skills... for fun....

The Key To Making Amazing Stuffed Shells

In this fourth episode of the meat sauce series, I show you how to make stuffed shells with spinach and meat sauce. The shells are stuffed with a delicious ricotta, Pecorino Romano, spinach, and mozzarella cheese filling. They are then baked with meat sauce on the top and bottom and covered with mozzarella cheese. I hope you enjoy these stuffed shells with meat sauce recipe!

USE THIS MEAT SAUCE

WATCH THE WHOLE MEAT SAUCE SERIES

INGREDIENTS:
- 3-4 cups meat sauce
- 1 box or bag of extra large pasta shells
CHEESE FILLING - mix together until creamy
- 1 pound ricotta
- 1 pound mozzarella cheese - shredded - use half for filling and reserve half for topping
- 1/2 cup parsley - minced
- 5 ounces baby spinach - blanch and squeeze water out
- 1/2 cup Pecorino Romano cheese
- 2 large eggs - beaten

INSTRUCTIONS:
1. In boiling salted water (2 tablespoons kosher salt per gallon water) add a drop of olive oil and cook pasta shells until very al dente. Stir frequently to avoid sticking.
2. Strain the shells and place on clean kitchen towels. Allow shells to cool before stuffing.
3. Mix cheese filling and place in a pastry or plastic bag. Cut off the tip of bag and squeeze the filling into each shell.
4. Lay a 1/2 thick layer of meat sauce into a large non-stick baking dish. Place all of the stuffed shells into the meat sauce lined baking dish.
5. Place a layer of sauce on top of the shells but do not completely cover the shells. Sprinkle the remaining half of mozzarella cheese on top of the shells.
6. Cover the stuffed shells with a layer of parchment paper then foil to avoid sticking or alternatively lightly oil the foil before placing on top. Bake the shells at 400f for 30 minutes, then removing covering and bake for 15 minutes more until bubbly and crispy. Enjoy!

NOTE: Serve with more meat sauce and grated Pecorino Romano or Parmigiano Reggiano.

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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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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!
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#canneloni #cannelloni #canaloni #pasta #cannellonipasta #pastarecipe #italianfood #italianfoodrecipes #bechamel #italianpasta

Video recipe: