SPINACH RICOTTA CANNELLONI
Recipe VIDEO above. Juicy, perfectly seasoned spinach and ricotta filling inside cannelloni pasta tubes, topped with a simple, tasty tomato sauce and melted cheese. Great for freezing!
Provided by Nagi
Categories Mains
Time 1h
Number Of Ingredients 18
Steps:
- Heat oil in a large skillet over medium high heat. Add garlic and onion, cook for 2 - 3 minutes until translucent. Add tomato, water, salt and pepper.
- Stir, reduce heat to medium, simmer for 5 minutes. Optional: add 1/2 cup water and blend sauce until smooth (I do this for guests!).
- Stir through basil or dried herbs. Set aside.
- Place spinach in a colander and press out most of the liquid (don't need to thoroughly squeeze dry).
- Place Spinach in bowl with remaining Filling ingredients. Mix, taste, adjust salt and pepper to taste (different cheeses have different saltiness).
- Preheat oven to 180C/350F.
- Choose a baking pan which will comfortably fit about 20 cannelloni - mine is 21 x 26 cm / 8.5 x 10.5".
- Spread a bit of Sauce on the base.
- Transfer Filling to a piping bag with a large nozzle (that fits in the tubes), or use a strong ziplock bag. Or do this step using a knife (it's a bit tedious though!).
- Pipe the filling into the tubes. Place in baking dish.
- Pour over remaining Sauce, covering all the tubes. Cover with foil, then bake for 25 minutes.
- Remove foil, scatter over cheese. Return to oven for 10 minutes until cheese is melted.
- Serve, garnished with extra basil if desired.
Nutrition Facts : ServingSize 407 g, Calories 531 kcal
CANNELLONI-STYLE LASAGNA
I created this lasagna, combining two family favorite dishes, for our family's Christmas celebration. It was extra special because my parents had just come back from a trip to Italy. -Deborah Loop, Clinton Township, Michigan
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- In a Dutch oven, heat oil over medium-high heat. Add onion, celery and carrot; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer., Add beef and pork; cook 4-6 minutes or until meat is no longer pink, breaking into crumbles; drain. Stir in wine. Bring to a boil; cook until liquid is almost evaporated, about 1 minute., Stir in stock and seasonings; bring to a boil. Reduce heat; simmer, covered, 15 minutes to allow flavors to blend. Cool slightly. Remove bay leaf; stir in 1 cup Alfredo sauce and egg yolks., Preheat oven to 350°. To assemble, spread 3/4 cup marinara sauce into a greased 13x9-in. baking dish. Layer with four noodles, 3/4 cup Alfredo sauce and 2 cups meat mixture. Top with four noodles and 3/4 cup marinara sauce. Layer with four noodles, 3/4 cup Alfredo sauce and remaining meat mixture. Top with remaining noodles and marinara sauce. Drizzle remaining Alfredo sauce over top. , Bake, covered, 30 minutes. Uncover; bake 20-25 minutes longer or until bubbly. Let stand 15 minutes before serving.
Nutrition Facts : Calories 347 calories, Fat 18g fat (8g saturated fat), Cholesterol 88mg cholesterol, Sodium 632mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.
LASAGNA CANNOLI
Here's the perfect way to use up that forgotten half-full box of lasagna noodles! They stand-in for fried cannoli shells by cleverly boiling them with confectioners' sugar. For a special touch add grated orange zest.
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 cannolis
Number Of Ingredients 7
Steps:
- Bring a large pot of water with 1 cup of confectioners' sugar to a boil and cook the noodles until very tender, about 20 minutes. Drain the noodles and transfer to a paper towel-lined baking sheet to dry for 5 minutes. Cut each noodle in half crosswise and roll into a 3-inch-wide tube. Put seam side-down on the lined baking sheet.
- Beat together the ricotta, mascarpone, vanilla and remaining 1/2 cup confectioners' sugar in a medium bowl with an electric mixer on medium-high speed until light and fluffy, about 4 minutes. Spoon into a pastry bag with a 1/2-inch-wide opening or a resealable plastic bag with the corner snipped to make a 1/2-inch-wide opening. Generously fill each noodle tube with the ricotta filling, it should spill out a little at the ends.
- Put the chocolate chips and/or the pistachios in separate small bowls, if using. Dip the ends of the cannolis into the chocolate chips and/or pistachios to coat. Arrange the cannolis on a serving platter and dust with confectioners' sugar.
CANNELLONI
Two sauces make this satisfying dish doubly delicious!-Susan Longyear, Washington, Virginia
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 21
Steps:
- In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 443 calories, Fat 28g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 817mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 3g fiber), Protein 19g protein.
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- Add baby spinach, garlic powder, salt, ground black pepper, and olive oil to a bowl. Heat in the microwave for two minutes. Remove and stir. Add ricotta and whisked eggs to spinach mixture.
- In a bowl, mix marinara with dried basil and dried oregano. Pour half of the marinara into the bottom of a 22 x 22 centimeter casserole dish.
- Transfer ricotta-spinach mixture into a resealable plastic bag, seal the bag, then cut off one of the bottom corners of the bag. Cut the lasagna sheets across the middle into four equal pieces. Lay the pieces so one of the long edges is parallel with the edge of the work surface. Using the bag like you would a piping bag for icing, squeeze filling out lengthwise along the edge of the pasta that is closest to you, then roll up to secure filling. Once all cannelloni are stuffed and rolled, place them flat in the casserole dish, seam side down, over marinara sauce.
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