Best 7 Cannelloni Florentine Recipes

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Cannelloni Florentine, a delectable and iconic dish, is widely regarded as an embodiment of Italian culinary mastery. Originating from the vibrant region of Tuscany, this cherished dish has captivated taste buds for centuries. The name "Cannelloni Florentine" stems from the stunning city of Florence, renowned for its rich history, artistic legacy, and culinary prowess. Its uniqueness lies in the marriage of exquisite flavors, a harmonious blend of spinach, ricotta cheese, and succulent béchamel sauce, all encased within pasta tubes. Whether served as a casual meal or a centerpiece at grand feasts, this dish continues to captivate diners across the globe.

Let's cook with our recipes!

CANNELLONI FLORENTINE



Cannelloni Florentine image

A delicious dish of veal stuffed cannelloni in a quick marinara sauce.

Provided by LADYNOCTURNE

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Time 2h40m

Yield 4

Number Of Ingredients 22

1 (8 ounce) package cannelloni pasta
8 ounces ground veal
2 carrots, chopped
½ stalk celery, chopped
½ yellow onion, chopped
10 ounces spinach, rinsed and chopped
1 ¼ teaspoons salt
1 ¼ teaspoons ground black pepper
2 tablespoons olive oil
1 cup dry white wine
1 cup heavy cream
1 cup roma (plum) tomatoes, diced
½ cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons chopped fresh basil
1 (16 ounce) can Italian-style diced tomatoes
2 tablespoons extra virgin olive oil
2 cloves garlic, minced
1 onion, chopped
1 teaspoon salt
1 teaspoon ground black pepper
4 leaves fresh basil, chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside.
  • Preheat oven to 500 degrees F (260 degrees C). In a 9 x 13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in 1 1/4 teaspoon salt, 1 1/4 teaspoon pepper, 2 tablespoons olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30 to 40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 degrees (200 degrees C).
  • Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, Roma tomatoes, Parmesan, Italian seasoning and 2 tablespoons chopped fresh basil. Bake 20 minutes more. Remove from oven and let cool.
  • While meat mixture is cooling enough to handle, make tomato sauce. Puree canned tomatoes with their juice in food processor until smooth. In large skillet over medium heat, heat 2 tablespoons virgin olive oil. Saute garlic and chopped onion until soft. Stir in pureed tomato, 1 teaspoon salt and 1 teaspoon pepper. Cook 5 to 10 minutes, or until no longer watery. Add four chopped basil leaves and cook 1 minute more.
  • Reduce oven temperature to 350 degrees F (175 degrees C). Stuff pasta shells with cooled meat mixture, 2 to 3 tablespoons per shell. Place shells in clean 9 x 13 baking dish. Pour tomato sauce over shells and bake 20 minutes, or until sauce is bubbly.

Nutrition Facts : Calories 778.5 calories, Carbohydrate 61.9 g, Cholesterol 130.6 mg, Fat 42.8 g, Fiber 7.5 g, Protein 26.5 g, SaturatedFat 18.8 g, Sodium 1771.9 mg, Sugar 10.8 g

CHICKEN CANNELLONI



Chicken Cannelloni image

I entered this recipe in a contest sponsored by a local radio station years ago, and it won Grand Prize! It's a unique takeoff on cannelloni because you are stuffing chicken breasts instead of the usual pasta tubes. -Barbara Nowakowski, North Tonawanda, New York

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 19

1 small onion, sliced
1 small green pepper, chopped
1 small red pepper
1 garlic clove, minced
1/2 cup thinly sliced celery
1/2 cup sliced mushrooms
1 tablespoon vegetable oil
1 can (6 ounces) tomato paste
1 cup canned diced tomatoes
2 teaspoons Italian seasoning, divided
1 teaspoon sugar
6 boneless skinless chicken breast halves
1 cup ricotta cheese
1/2 cup thinly sliced green onions
1/3 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1/4 teaspoon pepper
1/2 cup mozzarella cheese
Cooked pasta, optional

Steps:

  • In a large saucepan, saute onion, peppers, garlic, celery and mushrooms in oil until onion is tender. Add tomato paste, tomatoes, 1 teaspoon Italian seasoning and sugar; bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes., Meanwhile, pound chicken breasts to 1/4-in. thickness. Combine ricotta cheese, green onions, Parmesan, parsley, pepper and remaining Italian seasoning; divide evenly and spoon on top of chicken breasts. Roll up; place seam side down in an 8-in. square baking dish. Spoon sauce over chicken., Bake, uncovered, at 375° for 25-30 minutes or until a thermometer reads 170°. Sprinkle with mozzarella cheese; let stand for 5 minutes. Serve with pasta if desired.

Nutrition Facts : Calories 262 calories, Fat 10g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 267mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 3g fiber), Protein 30g protein.

CANNELLONI FIORENTINA



Cannelloni Fiorentina image

Adapted from a recipe on the back of a pasta box. I made this tonight for dinner and it was really excellant- just like from a restaurant!

Provided by Miraklegirl

Categories     Manicotti

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 9

475 g ricotta cheese
150 g frozen chopped spinach, thawed and well drained (about half a package)
1 egg
1 cup parmesan cheese
1 teaspoon dried basil or 1 teaspoon thyme
1/2 teaspoon salt
1/4 teaspoon pepper
20 oven ready cannelloni tubes
1 (680 ml) can pasta sauce

Steps:

  • Combine ricotta, spinach, egg, 1/2 the parmesan and seasonings; mix well.
  • Fill cannelloni tubes with this mixture.
  • Spread 1/2 the pasta sauce in a baking pan and arrange stuffed cannelloni in single layer over it Cover the cannelloni with the remaining sauce, making sure to cover all pasta Sprinkle with remaining parmesan.
  • Cover with foil and bake at 350 for about 45 minutes.

Nutrition Facts : Calories 336.4, Fat 19.3, SaturatedFat 10.6, Cholesterol 88.5, Sodium 1050.3, Carbohydrate 21.2, Fiber 4, Sugar 11.4, Protein 19.5

CANNELLINI FLORENTINE



Cannellini Florentine image

Found this recipe in a coupon insert in the newspaper. It is from the kitchen of Bush's Best Beans. I have not made this recipe yet, but when I do, I think I will use a 10 oz. box of frozen chopped spinach that I will thaw and squeeze dry because I am not a big fan of canned spinach. With the chill of Autumn and Winter coming, this soup sounds like it will be really tasty. Would probably be nice served with corn bread.

Provided by Denise in NH

Categories     One Dish Meal

Time 35m

Yield 8 serving(s)

Number Of Ingredients 13

4 slices bacon, chopped
3 cloves garlic, minced
1 medium onion, chopped
1 (14 ounce) can chopped spinach, drained
3 (14 ounce) cans chicken broth
1 (15 ounce) can drained bush best cannellini beans
1 (15 ounce) can drained bush best red kidney beans
1 (15 ounce) can drained bush best dark red kidney beans
1/2 cup sun-dried tomato, cut in thin strips
1 teaspoon dried basil
crushed red pepper flakes, to taste
salt, to taste
shredded parmesan cheese, for garnish

Steps:

  • Brown bacon over high heat in large stockpot, about 8 minutes.
  • Add garlic and onion, saute 6 minutes.
  • Add spinach, saute 2 minutes.
  • Add beans and all remaining ingredients.
  • Simmer 10 minutes.
  • Garnish and serve.

CANNELLONI FLORENTINE



CANNELLONI FLORENTINE image

Categories     Pasta     Bake     Low Fat

Yield 4 servings

Number Of Ingredients 21

1 8-oz package cannelloni pasta
8 oz ground veal
2 carrots, chopped
1/2 stalk celery, chopped
1/2 yellow onion, chopped
10 oz spinach, rinsed & chopped
1-1/4 teaspoons salt
1-1/4 teaspoons ground black pepper
2 Tablespoons olive oil
1 cup dry white wine
1 cup lite whipping cream
1 cup roma/plum tomatoes, diced
1/2 cup grated Parmesan cheese
2 teaspoons Italian seasoning
2 Tablespoons chopped fresh basil
Low Fat Bechamel Sauce:
2 T margarine
1/4 C flour
1-1/2 C milk
fresh nutmeg
1-1/2 T grated parmesan

Steps:

  • 1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain, separate shells, and set aside. 2. Preheat oven to 500 F (260 C). In a 9x13 baking dish, combine veal, carrots, celery, chopped half onion and spinach. Stir well. Stir in salt, peper, olive oil and white wine. Place in oven and roast until veal is brown and vegetables are soft, 30-40 minutes. Stir frequently. If meat begins to smoke, reduce heat to 400 F (200 C). 3. Let meat mixture cool 15 minutes, then process in food processor until finely chopped. Return to pan and stir in cream, tomatoes, Parmesan, Italian seasoning and basil. Bake 20 minutes more. Remove from oven and cool. 4. While meat mixture is cooling enough to handle, make bechamel sauce. Put margarine, flour and milk in a saucepan and cook over medium heat, whisking until sauce thickens. Simmer for 2-3 minutes, stirring continuously. Season to taste with salt, pepper and nutmeg. 5. Reduce oven temperature to 350 F (175 C). Stuff pasta shells with cooled meat mixture, 2-3 tablespoons per shell. Place shells in clean 9x13 baking dish. Pour sauce over shells, sprinkle with parmesan, and bake 20 minutes, or until top is golden brown.

CANNELLONI



Cannelloni image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 21

1 cup minced onion
1/2 cup minced celery
1/3 cup minced carrot
2 tablespoons olive oil
2 cloves garlic, minced
12 ounces each ground veal, pork and beef
1/2 cup dry white wine
1 cup beef broth
2 teaspoons minced fresh rosemary or 1 teaspoon dried and crumbled
1 bay leaf
Salt and pepper
2 egg yolks
2 tablespoons butter
2 tablespoons flour
1 cup milk
Freshly grated nutmeg
3/4 cup freshly grated Parmesan
1/4 cup minced fresh parsley
1 recipe Michele's Favorite Tomato Sauce, recipe follows
1/2 cup heavy cream
1 pound fresh pasta sheets

Steps:

  • First make the stuffing. In a deep skillet cook the onion, celery and carrot in the olive oil over moderate heat, stirring occasionally, for 3 minutes, or until softened. Add the garlic and cook the mixture, stirring, 1 minute. Add the veal, pork and beef and cook, stirring occasionally, until no longer pink. Add the wine, reduce for 1 minute and stir in the broth. Add the herbs, bay leaf and salt and pepper. Bring the mixture to a boil and simmer, covered, 15 minutes. Uncover and reduce until almost dry. Discard bay leaf. Transfer mixture to a bowl and let cool. Mix in egg yolks until well combined. Meanwhile, in a saucepan set over moderately low heat melt the butter, add the flour and whisk the mixture for 2 minutes. Add the milk, nutmeg and salt and pepper and simmer the mixture, stirring occasionally, for 5 minutes, or until thickened. Stir in 1/2 cup of the Parmesan and the parsley. In a bowl combine the meat mixture with the cheese and parsley sauce. Make the tomato sauce and stir in the heavy cream.
  • Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.

FLORENTINE MANICOTTI



Florentine Manicotti image

Serve up classic Italian flavors with Florentine Manicotti. Florentine Manicotti features shells stuffed with a creamy ricotta and spinach filling, then baked and topped with spaghetti sauce for a classic Italian meal.

Provided by My Food and Family

Categories     Thanksgiving Recipes

Time 1h25m

Yield 12 servings

Number Of Ingredients 12

1 Tbsp. butter or margarine
1/2 cup chopped onions
1 clove garlic, minced
2 pkg. (10 oz. each) frozen chopped spinach, cooked, well drained
2 cups POLLY-O Original Ricotta Cheese
1 cup KRAFT Shredded Mozzarella Cheese
1/3 cup KRAFT Grated Parmesan Cheese
3 eggs, beaten
1 Tbsp. lemon juice
1/4 tsp. pepper
12 manicotti shells, cooked
1-1/2 cups CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 350°F.
  • Melt butter in small skillet on medium heat. Add onions and garlic; cook and stir 3 min. or until onions are crisp-tender. Place in medium bowl. Add spinach, ricotta, mozzarella, Parmesan, eggs, lemon juice and pepper; mix well. Spoon into manicotti shells.
  • Place in 13x9-inch baking dish sprayed with cooking spray; cover.
  • Bake 40 min. or until heated through. About 5 min. before manicotti is done, heat the pasta sauce.
  • Serve manicotti topped with sauce.

Nutrition Facts : Calories 380, Fat 12 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 18 g

Tips:

  • Use fresh ingredients. Fresh spinach, ricotta cheese, and Parmesan cheese will give your cannelloni the best flavor.
  • Don't overcook the spinach. Spinach only needs to be cooked until it is wilted, about 2 minutes. Overcooking will make it tough and bitter.
  • Use a good quality ricotta cheese. Ricotta cheese should be smooth and creamy, with no lumps. Avoid using low-fat ricotta cheese, as it will not have the same rich flavor.
  • Grate your own Parmesan cheese. Pre-grated Parmesan cheese often contains additives and fillers. Grating your own Parmesan cheese will give you a fresher, more flavorful taste.
  • Don't be afraid to experiment. You can add other ingredients to your cannelloni filling, such as cooked chicken, sausage, or vegetables. You can also vary the sauce you use. A tomato sauce, a béchamel sauce, or a pesto sauce would all be delicious.

Conclusion:

Cannelloni Florentine is a classic Italian dish that is perfect for a special occasion. It is a delicious and elegant dish that will impress your guests. With a little planning and preparation, you can make this dish at home. Cannelloni Florentine is a versatile dish that can be customized to your liking. You can use different types of pasta, fillings, and sauces. You can also experiment with different cooking methods. Whether you bake it, fry it, or grill it, cannelloni Florentine is sure to be a hit.

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