Best 5 Cannelloni Tre Sapori Recipes
"Cannelloni tre sapori," or three-flavor cannelloni, is a delightful Italian dish that combines the rich flavors of eggplant, spinach, and ricotta cheese. Originating in Southern Italy, this dish is known for its vibrant colors and contrasting textures. The cannelloni, or large pasta tubes, are stuffed with a mixture of these three ingredients, creating a symphony of flavors in every bite. The final touch of a creamy tomato sauce takes this dish to another level, making it a perfect choice for a special meal or a memorable dinner party. This article will guide you through the steps to create a delicious "cannelloni tre sapori" dish, providing both a traditional recipe and some variations to suit different tastes and dietary preferences.
Check out the recipes below so you can choose the best recipe for yourself!
13 BEST CANNELLONI RECIPE COLLECTION FOR DINNER
Try one of these easy cannelloni recipes the next time you need to break up the usual pasta routine. They're fun, filling, and family-friendly.
Provided by insanelygood
Categories Dinner Recipe Roundup
Number Of Ingredients 13
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious cannelloni recipe in 30 minutes or less!
Nutrition Facts :
CANNELLONI TRE SAPORI
Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!
Provided by Michael Arnim
Categories Italian Recipes
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
- Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
- Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
Nutrition Facts : Calories 729.6 calories, Carbohydrate 57.7 g, Cholesterol 192 mg, Fat 32.4 g, Fiber 6.8 g, Protein 49.5 g, SaturatedFat 16.4 g, Sodium 711.2 mg, Sugar 9.9 g
CANNELLONI TRE SAPORI
Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!
Provided by Michael Arnim
Categories Italian Recipes
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
- Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
- Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
Nutrition Facts : Calories 729.6 calories, Carbohydrate 57.7 g, Cholesterol 192 mg, Fat 32.4 g, Fiber 6.8 g, Protein 49.5 g, SaturatedFat 16.4 g, Sodium 711.2 mg, Sugar 9.9 g
CANNELLONI TRE SAPORI
Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!
Provided by Michael Arnim
Categories Italian Recipes
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
- Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
- Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
Nutrition Facts : Calories 729.6 calories, Carbohydrate 57.7 g, Cholesterol 192 mg, Fat 32.4 g, Fiber 6.8 g, Protein 49.5 g, SaturatedFat 16.4 g, Sodium 711.2 mg, Sugar 9.9 g
CANNELLONI TRE SAPORI
Make your own cannelloni by wrapping ground chicken, portobello mushrooms, and eggplant in sheets of fresh pasta. The cannelloni are covered in a mozzarella-white sauce and baked in the oven until golden. A total winner, your family will love it!
Provided by Michael Arnim
Categories Italian Recipes
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Melt butter in a saucepan over medium heat. Stir in flour, and cook until the flour turns from white to a pale beige color, 3 to 4 minutes. Whisk in the milk; cook and stir until the milk has thickened and the flour no longer tastes grainy, about 7 minutes. Remove from the heat and whisk in mozzarella cheese until melted and smooth, then whisk in parsley and egg yolks; set aside and allow to cool.
- Heat olive oil in a large skillet over medium heat; stir in leeks and garlic and cook until the leek has softened and turned translucent, about 4 minutes. Pour in white wine, and allow to cook until evaporated. Mix the leeks together with the eggplant, mushrooms, and ground chicken in a medium bowl. Season with rosemary, Italian seasoning, salt, and pepper; mix until evenly blended and set aside.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes or until al dente; drain and rinse under cold running water to chill, set aside.
- Preheat oven to 350 degrees F (175 degrees C).
- Spread about 1 cup of the white sauce in the bottom of a 9x13 inch glass baking dish. Assemble the cannelloni by placing a small amount of filling onto a pasta square, then rolling it into a firm cylinder. Place the cannelloni into the baking dish as you make them. Pour the remaining white sauce overtop, making sure that none of the pasta is uncovered. Sprinkle with Parmesan cheese.
- Bake in preheated oven until the filling has firmed and the sauce has turned bubbly and golden brown. The cannelloni will be ready when the filling reaches 165 degrees F (75 degrees C).
Nutrition Facts : Calories 729.6 calories, Carbohydrate 57.7 g, Cholesterol 192 mg, Fat 32.4 g, Fiber 6.8 g, Protein 49.5 g, SaturatedFat 16.4 g, Sodium 711.2 mg, Sugar 9.9 g
Tips:
- For a richer flavor, use homemade béchamel sauce instead of store-bought.
- To make the cannelloni easier to roll, blanch the spinach leaves briefly in boiling water before filling them.
- If you don't have a piping bag, you can use a zip-top bag with the corner snipped off to fill the cannelloni.
- Be careful not to overcook the cannelloni, as they can become mushy.
- For a crispy topping, broil the cannelloni for a few minutes before serving.
Conclusion:
Cannelloni tre sapori is a delicious and versatile dish that can be made with a variety of fillings and sauces. It's perfect for a special occasion or a weeknight meal. With a little planning and effort, you can easily make this dish at home.
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