Spinach and ricotta cannelloni is a delectable Italian dish that combines the flavors of creamy ricotta cheese, tender spinach, and savory tomato sauce. It's a perfect meal for a special occasion or a cozy dinner at home. This guide will provide you with the best recipe for spinach and ricotta cannelloni, ensuring that you create a dish that is both flavorful and visually stunning.
Here are our top 4 tried and tested recipes!
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Provided by Kelsey Nixon
Time 1h20m
Yield 6 servings
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool. In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste. Place the oven rack in the center of the oven and preheat the oven to 400 degrees F. In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside. In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni. Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top. Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving. Serve the cannelloni with extra tomato sauce from the baking dish and garnish with fresh basil.
- To make fresh pasta dough: Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape. With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour. Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out. Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface. If using a pasta machine: Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta. With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting. If rolling the pasta by hand: Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To make Simple Tomato Sauce: In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency. Season with salt and freshly ground black pepper and serve. Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI
Make and share this Italian Sausage, Spinach, and Ricotta Cannelloni recipe from Food.com.
Provided by Food.com
Categories Spinach
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- In a large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink, about 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool.
- In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt, and freshly ground black pepper, to taste.
- Place the oven rack in the center of the oven and preheat the oven to 400 degrees F.
- In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with a slotted spatula. Set aside.
- In a 9 by 13-inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni.
- Arrange the prepared cannelloni, seam-side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. Sprinkle the remaining 1/2 cup grated Parmesan over top.
- Bake the cannelloni for 20 minutes and let it stand for 10 minutes before serving.
- Serve the cannelloni with extra Tomato Sauce from the baking dish and garnish with fresh basil.
- Fresh Pasta Dough:
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water; if too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic, about 8 to 10 minutes. At this point, set the dough aside, cover it with plastic, and let it rest for 15 to 20 minutes. You can store the dough in the refrigerator for up to 24 hours, but allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin), your hands, and the work surface.
- If using a pasta machine:
- Flatten 1 of the of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth. Fold the dough over into 1/3, and continue to pass through a few more times until the pasta is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through a few times at each setting.
- If rolling the pasta by hand:
- Flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle with additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- Simple Tomato Sauce:
- In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3 to 5 minutes. Add the canned tomatoes with their juices and bring to a boil, stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
- Season with salt and freshly ground black pepper and serve.
- Cook's Note:
- Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
SPINACH AND RICOTTA CANNELLONI
Make and share this Spinach and Ricotta Cannelloni recipe from Food.com.
Provided by The cooking foodie
Categories Spinach
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil.
- In a pan with olive oil fry minced garlic cloves for 1-2 minutes.
- Add fresh spinach, cook 4-5 minutes. Remove from heat and let cool. When cooled chop the spinach.
- In a large bowl mix together ricotta, chopped spinach, parmesan cheese, lemon zest, salt, pepper and nutmeg.
- When the water in the pot is boiling add the cannelloni. Cook for 6-7 minutes and transfer to cold water.
- Heat oven to 180C/360f.
- Transfer the filling into piping bag and fill all cannelloni tubes.
- Pour 4-6 tbsp of tomato sauce into the base of large baking dish (~20*30cm/8*12in). Lay the tubes, side by side. On top pour the reminding tomato sauce. And cover all with grated mozzarella cheese.
- Cover baking dish with foil and bake for 15 min, after 15 minutes remove the foil and bake 15 minutes more.
- for full video recipe visit my youtube channel: The cooking foodie https://www.youtube.com/watch?v=8hwU6oum7GA.
ITALIAN SAUSAGE, SPINACH, AND RICOTTA CANNELLONI - KELSEY NIXON
Fresh pasta and and a Luscious sauce by Kelsey Nixon -Cooking channel TV Chef . I personally would like more Italian sausage in the dish. Makes 8 Large Cannelloni 1/2 -3/4 of each may be enough for 1 serving. I made each separate item different days to speed presentation of dish preparation Time is total guess
Provided by muffinlady
Categories Pork
Time 2h
Yield 1 Pan cannelloni, 8 serving(s)
Number Of Ingredients 21
Steps:
- In large skillet, heat the olive oil over medium-high heat and saute the onion until fragrant and translucent. Add the Italian sausage meat, breaking it up with the back of a wooden spoon and brown it until no longer pink. About 10 to 12 minutes. Drain the excess fat from the sausage meat, and set aside to cool.
- In a large mixing bowl stir together the drained and squeeze-dried spinach, ricotta, 1 1/2 cups Parmesan, eggs, cooled Italian sausage and onion mixture, salt and freshly ground black pepper to taste.
- Place the oven rack in the center of the oven and preheat the oven to 350 degrees F.
- In a large pot of salted boiling water, cook the fresh pasta rectangles for 1 minute and remove with slotted spatula. Set aside.
- In a 9x13 inch baking dish, spread 2 cups tomato sauce. Working with 1 pasta rectangle at a time, spread 6 tablespoons filling along one edge and roll the pasta sheet up tightly, leaving the ends open. Repeat until you have 8 cannelloni.
- Arrange the prepared cannelloni, seam side down, in a single layer in the baking dish. Spoon the remaining 2 cups tomato sauce evenly over the cannelloni. drizzle edges of pasta with olive oil to crisp. Sprinkle the remaining 1/2 cup Parmesan over the top.
- Bake the cannelloni for 30 minutes and let it stand for 10 minutes before serving.
- To make the fresh pasta dough:.
- Mound the flour on a clean work surface. Hollow out the center making a well in the middle of the flour with steep sides. Not too steep or will cave in Make big enough well for ingredients.
- Break the eggs into the well. Add the salt, and olive oil to the hollow center and gently mix together with a fork. Gradually start incorporating the flour by pulling in the flour from the sides of the well. As you incorporate more of the flour, the dough will start to take shape.
- With your hands or a bench scraper continue working the dough until it comes together. If the dough is too dry, add a little water. If too wet or sticky, add a little flour.
- Begin kneading the dough and keep kneading until it becomes smooth and elastic. About 6-10 minutes. At this point, set the dough aside, cover it with plastic and let it rest for 30 minutes. (in refrigerator) You can store the dough in the refrigerator for up to 24 hours. But allow it to return to room temperature before rolling it out.
- Divide the pasta dough into 4 even sections. Keep each section covered with plastic wrap or a clean towel while you work with each one. Flour the dough, the rollers of a pasta roller (or your rolling pin). Your hands, and the work surface. You eventually will have 8 canneloni sometimes I roll out and then cut each in half other times it is too hard and I cut in half before I roll out.
- If using a pasta machine. flatten 1 of the dough pieces between your hands or with a floured rolling pin until it forms a thick oval disk. Dust the disk, the roller, and your hands with additional flour. Flour a baking sheet to hold the rolled out finished pasta.
- With the roller on the widest setting, pass the pasta through the machine's rollers a few times until it is smooth again. Begin adjusting the pasta machine settings to become thinner, passing the dough through 2 times at each setting.
- If rolling the pasta by hand: flatten a dough piece into a thick oval disk with your hands. Flour a baking sheet for the rolled out finished pasta. Place the oval dough disk on a floured work surface, and sprinkle the additional flour. Begin rolling out the dough with a floured rolling pin working from the center of the dough outwards, constantly moving the dough and lifting it to make sure it's not sticking.
- To Make the Simple Tomato Sauce.
- In a large saucepan, heat the olive oil over medium heat. Add the onion, and garlic and cook until soft and golden brown. Add the basil and cook for an additional 3-5 minutes. Add the canned tomato with their juices and bring to boil. stirring often. Lower the heat and simmer for 15 to 20 minutes, until the sauce has thickened. With a potato masher, break up the tomatoes to achieve a sauce-like consistency.
- Season with salt and freshly ground black pepper and serve.
- Cook's Note: Tomato sauce will last 1 week in the refrigerator and up to 6 months in the freezer.
Nutrition Facts : Calories 522.7, Fat 28.2, SaturatedFat 11.3, Cholesterol 192.7, Sodium 731.7, Carbohydrate 39.3, Fiber 4.8, Sugar 7.2, Protein 29.4
Tips
- Use fresh spinach for the best flavor and texture.
- If you don't have fresh spinach, you can use frozen spinach that has been thawed and drained.
- Ricotta cheese is a key ingredient in this recipe, so make sure to use a good quality cheese.
- If you don't have ricotta cheese, you can use cottage cheese or cream cheese as a substitute.
- Cannelloni tubes can be found in the pasta section of most grocery stores.
- If you can't find cannelloni tubes, you can use manicotti shells or lasagna noodles instead.
- Make sure to cook the cannelloni tubes according to the package directions.
- To prevent the cannelloni tubes from sticking together, brush them with olive oil before filling them.
- Be careful not to overfill the cannelloni tubes, or they may burst during cooking.
- Bake the cannelloni tubes in a preheated oven until they are golden brown and bubbly.
- Serve the cannelloni tubes immediately, topped with your favorite sauce.
Conclusion
Spinach and ricotta cannelloni is a delicious and easy-to-make dish that is perfect for any occasion. With its creamy filling, crispy exterior, and flavorful sauce, this dish is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting recipe, give spinach and ricotta cannelloni a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#time-to-make #course #main-ingredient #preparation #main-dish #vegetables #dietary #low-calorie #low-carb #low-in-something #pasta-rice-and-grains #4-hours-or-less
You'll also love