Best 2 Spinach And Cheese Cannelloni Recipes
Spinach and cheese cannelloni is a classic Italian dish that is sure to impress your family and friends. This delicious pasta dish is made with large pasta tubes that are filled with a creamy spinach and cheese filling and then baked in a tomato sauce. The result is a flavorful and satisfying meal that is perfect for any occasion. The best part is that it's incredibly easy to make. With just a few simple ingredients and steps, you can create a delicious dish that will make you feel like you're dining in a five-star restaurant. So gather your ingredients and get ready to make the best spinach and cheese cannelloni you've ever tasted!
Check out the recipes below so you can choose the best recipe for yourself!
MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI
A delicious quick and easy meal that is sure to impress guests! Using a baggie to fill the shells, and pre-shredded mozzarella cuts lots of time out. You can also add and ingredients that perks your taste buds - squash, carrots, sun dried tomatoes the possibilities are endless
Provided by amber h.
Categories < 60 Mins
Time 50m
Yield 2-3 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
- Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
- Pour filling into two 1-quart size Ziploc baggies.
- In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
- Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
- Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
- Sprinkle with mozzarella and parmesan.
- Cook for 30 minutes.
SPINACH AND CHEESE CANNELLONI
Steps:
- Make sauce:
- Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat. Whisk in flour and cook roux, whisking, 2 minutes. Add milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.
- Make cannelloni:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and sauté, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
- Stir together ricotta, egg, parsley, prosciutto (if using), salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.
- Boil pasta 2 pieces at a time in a 6- to 8-quart pot of boiling salted water , stirring to separate, until just tender, about2 minutes for fresh pasta or about 6 minutes for oven-ready noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth). Pat dry with paper towels. Trim oven-ready noodles (if using) as closely as possible to 6 1/4- by 5 1/2-inch rectangles.
- Preheat oven to 425°F.
- Spread 2/3 cup sauce in buttered baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese. Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.
- Turn on broiler.
- Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.
Tips:
- Choose the right spinach. Baby spinach or young spinach leaves are best for this recipe, as they are more tender and have a milder flavor. Avoid using mature spinach leaves, as they can be tough and bitter.
- Wilt the spinach properly. Wilting the spinach removes excess moisture and helps to concentrate its flavor. To wilt the spinach, heat a large skillet over medium heat and add the spinach. Cook, stirring constantly, until the spinach is wilted and has reduced in volume, about 2-3 minutes.
- Use a good quality ricotta cheese. Ricotta cheese is the main ingredient in the filling, so it's important to use a good quality cheese. Look for ricotta cheese that is fresh and has a smooth, creamy texture.
- Season the filling well. The filling should be well-seasoned with salt, pepper, and garlic powder. You can also add other herbs and spices to your taste, such as oregano, basil, or thyme.
- Use a large baking dish. The cannelloni will need to be able to fit in a single layer in the baking dish, so make sure to use a large enough dish.
- Bake the cannelloni until golden brown. The cannelloni should be baked until they are golden brown and the cheese is melted and bubbly. This will take about 20-25 minutes.
Conclusion:
Spinach and cheese cannelloni is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy filling, crispy shell, and flavorful sauce, this dish is sure to be a hit with everyone. So next time you're looking for a new and exciting recipe to try, give spinach and cheese cannelloni a try. You won't be disappointed!
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