Dinner - Spinach & ricotta cannelloni recipes

Author: Karen Marble  

Ricotta and spinach cannelloni is such a classic combination that you can't go wrong with this comforting midweek meal. Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper Bring the flavours of Italy into your home with this traditional Italian cannelloni.

Ricotta and spinach cannelloni recipe with tomato sugo

Ricotta and spinach cannelloni recipe with tomato sugo
Ricotta and spinach cannelloni is such a classic combination that you can't go wrong with this comforting midweek meal. To make dinner even easier, why not make the cheese sauce filling ahead to save time.
Provided by: Silvia Colloca
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 servings
Cuisine: italian
Number of ingredients: 12
  • ¼ cup (60ml) extra virgin olive oil
  • 175g baby spinach
  • 1 garlic clove, chopped
  • 500g ricotta
  • 2 eggs, lightly beaten
  • ½ tsp grated nutmeg
  • ¾ cup (60g) grated parmesan cheese, plus extra to serve
  • 1 onion, chopped
  • 700g jar tomato passata
  • 16 cannelloni shells
  • 200g grated mozzarella
  • Chopped flat-leaf parsley to serve
How to cook:
  1. Preheat oven to 180°C.
  2. Heat 1 tbs oil in a large frypan over medium-high heat. Add the spinach and cook for 1 minute, tossing, then add the garlic and cook 1-2 minutes until spinach is wilted. Remove from pan and cool. Squeeze out excess liquid, then roughly chop.
  3. In a bowl, combine the spinach with the ricotta, egg, nutmeg and ½ cup (40g) parmesan. Season.
  4. Heat remaining 2 tbs oil in a saucepan over medium heat. Add the onion and cook 2-3 minutes, then add the passata and cook for 10 minutes until reduced.
  5. Pipe or spoon the ricotta mixture into the cannelloni shells. Spread a few tablespoons of the tomato sauce in a baking dish, then lay the shells into the dish and top with remaining tomato sauce. Pour over 100ml water then top with ¼ cup (20g) parmesan and the mozzarella. Cover with foil and bake for 25 minutes. Remove foil. Increase heat to 200°C. Bake, uncovered, for a further 10-15 minutes or until golden.
  6. Serve topped with parsley and extra parmesan.
Notes: Spinach And Ricotta Cannelloni, Spinach and ricotta cannelloni made with a simple tomato, basil sauce and topped with melting mozzarella cheese. A classic Italian recipe

Delicious Spinach and Ricotta Cannelloni (Vegetarian) Recipe

The ultimate comfort food, tuck into these creamy, delicious spinach and ricotta shells. Topped Duration: 1:00

Spinach & ricotta cannelloni

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
Total time: 90 minutes
Cook time: 40 minutes
Prep time: 50 minutes
Yields: 10 items
Cuisine: Italian
Number of ingredients: 15
  • 3 tbsp olive oil
  • 8 garlic cloves, crushed
  • 3 tbsp caster sugar
  • 2 tbsp red wine vinegar
  • 4 x 400g cans chopped tomatoes
  • small bunch basil leaves
  • 2 x 250g tubs mascarpone
  • 3 tbsp milk
  • 85g parmesan (or vegetarian alternative), grated
  • 2 x 125g balls mozzarella, sliced
  • 1kg spinach
  • 100g parmesan (or vegetarian alternative), grated
  • 3 x 250g tubs ricotta
  • large pinch grated nutmeg
  • 400g dried cannelloni
  • Calories: 711 calories
  • Fat: 47 grams fat
  • Saturated Fat: 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
How to cook:
  1. 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.
  2. 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.
  3. 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.
Notes: Spinach & ricotta cannelloni| Pasta recipes, Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to

Spinach and ricotta cannelloni

Spinach and ricotta cannelloni
Bring the flavours of Italy into your home with this traditional Italian cannelloni.
Provided by: Kate Murdoch
Total time: 45 minutes
Cook time: 25 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: european
Number of ingredients: 12
  • 250ml passata
  • 600g ricotta (low-fat, if desired)
  • 250g frozen chopped spinach, thawed
  • 40.00 ml chopped flat-leaf parsley
  • 40.00 ml chopped basil
  • 20g parmesan
  • salt and cracked black pepper
  • 4 fresh lasagne sheets
  • 187.50 ml Mutti tomato passata, extra
  • 250.00 ml grated low fat mozzarella
  • 25g parmesan
  • green salad, to serve
  • Calories: 69.82 calories
  • Fat: 10.6 grams fat
  • Saturated Fat: 5.6 grams saturated fat
  • Carbohydrate: 30.9 grams carbohydrates
  • Sugar: 3.9 grams sugar
  • Protein: 20.9 grams protein
  • Cholesterol: 54 milligrams cholesterol
  • Sodium: 607 milligrams sodium
How to cook:
  1. Preheat oven to 190C. Lightly grease a 20cm x 28cm x 4cm-high ovenproof dish. Pour in tomato passata, spreading evenly over base.
  2. Place ricotta, spinach, parsley, basil, parmesan, salt and pepper in a large bowl, and mix to combine.
  3. Cut each lasagne sheet in half crosswise. Place 1/3 cup of ricotta mixture along length of each lasagne sheet and roll up to form a tube. The mixture should make 8 tubes. Lay tubes side by side in the dish. Spoon over extra tomato passata to coat. Sprinkle with cheeses and bake for 25 minutes or until golden. Serve with salad.
Notes: Spinach and ricotta cannelloni with tomato sauce, Ingredients · 10g dried porcini mushrooms · 40ml (2 tablespoons) olive oil · 1 small Spanish onion, finely chopped · 500g baby spinach leaves · 1/2 tablespoon

Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci)

Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci)
This is a recipe for a baked cannelloni/manicotti pasta that is deliciously filled with spinach and ricotta cheese.
Provided by: Danette St. Onge
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Italian
Number of ingredients: 9
  • 1 pound mature spinach leaves
  • 7 ounces fresh ricotta
  • 1 large egg, lightly beaten
  • 3/4 cup finely grated Parmigiano-Reggiano, divided
  • Fine sea salt, to taste
  • Pinch freshly grated nutmeg
  • 8 (10 x 12 centimeter/4 x 4 3/4-inch) sheets fresh pasta, or 8 dry cannelloni noodles
  • 2 cups homemade or store-bought bechamel sauce
  • 1 tablespoon softened unsalted butter, more for the dish
  • Calories: 946 kcal
  • Carbohydrate: 65 g
  • Cholesterol: 271 mg
  • Fiber: 7 g
  • Protein: 50 g
  • Saturated Fat: 29 g
  • Sodium: 1338 mg
  • Sugar: 13 g
  • Fat: 55 g
  • Serving Size: 4 portions (4 servings)
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. Position a rack in the center of the oven and preheat to 425 F. Grease a medium baking dish with butter.
  3. Wash the spinach, discarding stems. Without draining the spinach, transfer it to a large pot and cook over medium heat, stirring frequently, until spinach wilts, about 10 minutes.
  4. Drain well in a fine-mesh strainer, pressing down on the cooked spinach with the bottom of a wooden spoon to squeeze out as much water as possible. Chop the cooked spinach finely and transfer it to a medium bowl.
  5. Stir in the ricotta, egg, 1/2 cup grated Parmigiano-Reggiano, salt, and nutmeg. Mix well to combine.
  6. If using fresh pasta sheets: cook the sheets for 1 minute in boiling salted water, drain and immediately submerge in cold water; let sit in the cold water for a few minutes, then remove and let dry on a clean kitchen towel or large wooden cutting board.
  7. Place a spoonful of filling close to the short end of the pasta sheet and roll up lengthwise to form a cannelloni. Repeat with the remaining pasta sheets.
  8. If using dry cannelloni noodles, cook according to package directions, drain and submerge in cold water. Drain well.
  9. Fill each tube evenly with the spinach-cheese mixture using a small spoon.
  10. Spoon one ladleful of bechamel sauce evenly over the bottom of the baking dish. Transfer the filled cannelloni to the baking dish in a single layer. Cover evenly with the remaining bechamel sauce, then sprinkle with the remaining 1/4 cup of grated Parmigiano-Reggiano. Distribute small pieces of butter evenly over the surface.
  11. Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let rest 5 minutes before serving.
Notes: Spinach and Ricotta Cannelloni, Imagine coming home to this Spinach Ricotta Cannelloni. a perfectly seasoned juicy filling with a simple, tasty tomato sauce.
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