Italian - Ricotta and spinach baked cannelloni recipes
Author: Kenneth Stumpe
A comforting baked pasta dish, spinach and ricotta cannelloni is surprisingly easy to put together and can be prepared in advance to make supper a cinch. Try our version of cannelloni and easily impress all your friends.
- Spinach and ricotta cannelloni
- Ricotta and spinach baked cannelloni
- Spinach and ricotta cannelloni
- Spinach And Ricotta Zucchini Cannelloni
- What is the best way to cook spinach ricotta cannelloni?
- How to cook spinach cannelloni tubes?
- How do you make cannelloni with zucchini and spinach?
- How to cook spinach and ricotta pasta?
Spinach and ricotta cannelloni
A recipe from the Good Food collection.
Provided by: goodfood.com.au
Total time: 90 minutes
Yields: 4 servings
Number of ingredients: 9
Provided by: goodfood.com.au
Total time: 90 minutes
Yields: 4 servings
Number of ingredients: 9
Ingredients:
- 375 g (12 oz) fresh lasagne sheets
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 1–2 cloves garlic, crushed
- 2 large bunches English spinach, finely chopped
- 650 g (1⅓ lb) fresh ricotta cheese, beaten
- 2 eggs, beaten
- 1/4 teaspoon freshly ground nutmeg
- salt and pepper
How to cook:
- 1. Cut the lasagne sheets into 15 even-sized pieces; trim lengthways so that they fit neatly into a rectangular ovenproof deep-sided dish when filled. Bring a large pan of water to a rapid boil. Cook 1–2 lasagne sheets at a time until just softened. This amount of time will differ depending on the type and brand of lasagne, but is usually about 2 minutes. Remove sheets carefully with 2 spatulas or wooden spoons and lay out flat on a clean damp tea towel. Do not use tongs to remove the sheets from the water as tongs may tear the sheets. Return the water to the boil and repeat the process with the remaining pasta sheets.
- 2. Heat the oil in a heavy-based frying pan. Cook the onion and garlic until golden, stirring regularly. Add the washed spinach and cook for 2 minutes, then cover with a tight fitting lid and let the spinach steam for 5 minutes. Drain in a fine sieve or colander, removing as much liquid as possible. The spinach must be quite dry or the pasta will be soggy. Combine the spinach with the ricotta, eggs, nutmeg and season with salt and pepper. Mix well and set aside.
- 3. To make Tomato Sauce: Heat the oil in a frying pan and cook the onion and garlic for 10 minutes over low heat, stirring occasionally. Add the chopped tomatoes and their juice, water, tomato paste, sugar and salt and pepper. Bring the sauce to the boil, reduce the heat and simmer 10 minutes. If a smooth sauce is preferred, purée the sauce in a processor to desired consistency.
- 4. Preheat the oven to 180°C(350°F/Gas 4) and lightly grease the ovenproof dish. Spread about one third of the tomato sauce over the base of the dish. Working with one piece of the prepared lasagne sheets, spoon 2½ tablespoons of the spinach mixture down the centre of the sheet, leaving a border at each end. Roll up and lay seam side down in the dish. Trim and discard ends to fit evenly, if necessary. Repeat with the remaining pasta and filling. Spoon the remaining tomato sauce over the cannelloni and scatter the cheese over the top. Bake for 30–35 minutes, or until golden brown and bubbling. Set aside for 10 minutes before serving. Garnish with fresh herb sprigs.
Ricotta and spinach baked cannelloni
Is there anything better than cheesy, baked pasta dishes? We don't think so! Try our version of cannelloni and easily impress all your friends.
Provided by: Carla Matthäus
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: italian
Number of ingredients: 18
Provided by: Carla Matthäus
Total time: 50 minutes
Cook time: 20 minutes
Prep time: 30 minutes
Yields: 0 servings
Cuisine: italian
Number of ingredients: 18
Ingredients:
- 10 oz ricotta cheese
- 14 oz spinach
- 1 onion
- 1 clove garlic
- 1 lemon
- 0.75 cup tomato purée (passata)
- 1 tbsp tomato paste
- 3 tbsp unsalted butter
- 2 tbsp flour
- 1.25 cups whole milk
- 6 fresh lasagna noodles
- 1.5 oz Parmesan cheese
- 4.5 oz mozzarella cheese
- salt
- pepper
- sugar
- ground nutmeg
- vegetable oil (for frying)
Nutrition:
- Serving Size: 1 Servings
- Calories: 663 cal
- Protein: 30 g
- Fat: 36 g
- Carbohydrate: 53 g
- Preheat the oven to 200°C/390°F. Peel and finely dice onion and garlic and chop spinach. Heat some vegetable oil in a frying pan, add half of the onion and garlic and fry until translucent. Add spinach and sautè until just wilted, approx. 2 min. Remove from heat and drain in a sieve.
- Juice the lemon. Heat some vegetable oil in another frying pan, fry the remaining onion and garlic, and deglaze with lemon juice. Add tomato purée and tomato paste and season with salt, pepper, and sugar to taste. Stir well and let simmer over medium-low heat until reduced.
- For the béchamel sauce, melt butter in a saucepan. Whisk in flour and milk and stir lightly until creamy. Season with salt, pepper, and nutmeg to taste. Meanwhile, transfer drained spinach to a bowl and add the ricotta. Mix well and season with salt, pepper, and nutmeg to taste.
- Grease the bottom of a baking dish and add tomato sauce and half of the béchamel sauce. Place some of the spinach and ricotta cheese mixture on a fresh lasagna sheet and carefully roll it together. Transfer the roll to the baking dish, seam side facing down. Repeat the process with the remaining lasagna sheets and spinach filling.
- Cover the rolls with the rest of the béchamel sauce. Sprinkle with freshly grated Parmesan. Using your hands, break the mozzarella into smaller pieces and spread on top. Bake at 200°C/390°F for approx. 20 min. and allow to cool before serving. Enjoy!
Spinach and ricotta cannelloni
A comforting baked pasta dish, spinach and ricotta cannelloni is surprisingly easy to put together and can be prepared in advance to make supper a cinch.
Provided by: Rachel Phipps
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 11
Provided by: Rachel Phipps
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 2 servings
Cuisine: Italian
Number of ingredients: 11
Ingredients:
- 125g/4½oz dried cannelloni tubes
- 200g/7oz frozen spinach, defrosted
- 250g/9oz ricotta
- 20g/¾oz Parmesan (or a vegetarian hard cheese alternative), grated
- ½ lemon, zest only
- ¼ tsp freshly ground nutmeg
- 400g tin chopped tomatoes
- 1 tsp caster sugar
- ½ tsp dried oregano
- 150g/5½oz mozzarella ball
- sea salt and freshly ground black pepper
How to cook:
- 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 and roughly chop. Place in a bowl with the ricotta, Parmesan, lemon zest, nutmeg and ½ teaspoon of sea salt; mix well.
- Transfer the ricotta mixture to a disposable piping bag and cut off the end to make a hole about 1.5–2cm/⅝–¾in across. Fill the cannelloni tubes generously, and transfer them to the baking dish.
- Mix the chopped tomatoes with ½ teaspoon of sea salt, the sugar, dried oregano and a generous amount of black pepper. Pour over the pasta tubes, adding a little water, if needed, to ensure they are completely covered with the tomato mixture.
- Tear the mozzarella over the tomato mixture and grind over a little more black pepper. Bake for 20–30 minutes, until the pasta is cooked through, the sauce is bubbling and the cheese has browned. Leave to stand for 4–5 minutes before serving.
Spinach And Ricotta Zucchini Cannelloni
Rich and creamy spinach and ricotta stuffed inside Zucchini 'cannelloni tubes'! Low carb, guilt free and healthy, baked until the cheese is bubbling and golden...this is one dinner that's not only easy to make, but full of flavour it's hard to stop at 4 Cannelloni. Or 6! Weight Watchers: 5pp per serve (about 5-6 Cannelloni)
Provided by: Karina - Cafe Delites
Yields: 6 servings
Number of ingredients: 8
Provided by: Karina - Cafe Delites
Yields: 6 servings
Number of ingredients: 8
Ingredients:
- 2 large and wide Zucchini (, washed and unpeeled)
- 1 x 400g | 14oz can crushed tomatoes ((or pasta sauce of choice/or Passata))
- 500 g | 18oz frozen spinach (, thawed)
- 500 g | 18oz Ricotta
- 2 eggs
- 3 garlic cloves (, crushed (or 2 teaspoons garlic powder))
- 3/4 cup mozzarella cheese (, divided)
- Salt to taste
Nutrition:
- Calories: 189 kcal
- Carbohydrate: 13 g
- Protein: 15.3 g
- Fat: 8.8 g
- Cholesterol: 10.7 mg
- Fiber: 2.3 g
- Serving Size: 1 serving
- Preheat oven to 210°C | 410°F. Prepare a shallow baking dish with half of the pasta sauce. Set aside. Using a mandolin, slice Zucchini lengthwise to create wide ribbons. Set aside.
- Place spinach in a large bowl and squeeze out any excess liquid and discard. Mix in the ricotta, eggs, garlic and 1/2 cup of the mozzarella cheese until all ingredients are well combined. Mix through salt to taste.
- Place two zucchini ribbons on top of each other (as pictured above); spoon 1-2 tablespoons of the ricotta mixture onto the smallest end. Roll up to form a cannelloni and place into a shallow baking dish, open end facing up. Repeat with remaining zucchini and spinach mixture. Pour the remaining sauce over the 'cannelloni,' and top with remaining cheese.
- Bake in the oven for 20-30 minutes, or until the cheese is golden and bubbling and the zucchini is soft when tested with a fork or toothpick.
