Best 2 Spinach And Cheese Cannelloni Recipes
Indulge in a culinary journey with our delectable Spinach and Cheese Cannelloni, a symphony of flavors that will tantalize your taste buds. Envision tender cannelloni shells, carefully filled with a luscious mixture of spinach, ricotta, Parmesan, and a touch of nutmeg, enveloped in a velvety tomato sauce. Each bite reveals a harmonious blend of textures and flavors, from the delicate spinach to the creamy cheeses and the tangy tomato sauce. Our recipe includes step-by-step instructions, ensuring that even novice cooks can effortlessly create this masterpiece. Additionally, we've included variations like the indulgent Creamy Pesto Cannelloni and the vegetarian-friendly Spinach and Mushroom Cannelloni, offering a range of options to suit diverse preferences. Let your senses embark on an unforgettable culinary adventure with our Spinach and Cheese Cannelloni and its delightful variations.
Here are our top 2 tried and tested recipes!
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:
- For a smoother filling, blend the spinach and ricotta mixture until it reaches a desired consistency.
- To prevent the cannelloni from drying out, cover them with foil or a damp cloth while they are baking.
- For a crispy topping, sprinkle some breadcrumbs or grated Parmesan cheese on top of the cannelloni before baking.
- If you don't have a piping bag, you can use a ziplock bag with the corner cut off to pipe the filling into the cannelloni.
- To make sure the cannelloni are cooked through, insert a toothpick into the center of one of them. If it comes out clean, they are done.
Conclusion:
This spinach and cheese cannelloni recipe is a delicious and versatile dish that is perfect for any occasion. With its creamy filling, crispy topping, and flavorful sauce, it is sure to be a hit with your family and friends. So next time you're looking for a new and exciting dish to try, give this recipe a try. You won't be disappointed!
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