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
SPINACH CHEESE MANICOTTI
My husband says this dish is restaurant quality. It can be made ahead and kept in the refrigerator overnight. Very filling and great served with a salad and garlic bread.
Provided by Ernie
Categories World Cuisine Recipes European Italian
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan. In a separate bowl, stir together spaghetti sauce and water.
- Spread 1 cup sauce in the bottom of a 9x13 inch baking dish. Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish. Cover with remaining sauce. Sprinkle with remaining mozzarella and Parmesan.
- Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 69 g, Cholesterol 81.8 mg, Fat 20.5 g, Fiber 9.2 g, Protein 29.8 g, SaturatedFat 9.7 g, Sodium 1409.9 mg, Sugar 24.4 g
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.
CANNELLONI WITH SPINACH AND MUSHROOMS
With the assistance of some of my Italian friends, I developed this marvelous tasting Cannelloni recipe. It takes a bit of time to prepare but is worth every effort one puts into it.
Provided by William Uncle Bill
Categories Cheese
Time 1h10m
Yield 8 large cannelloni tubes, 4 serving(s)
Number Of Ingredients 22
Steps:
- Cook cannelloni tubes according to package direction; drain and set aside to cool.
- SAUCE--------------.
- In a medium size saucepan, heat olive oil on medium-high heat.
- Add chopped onion and saute' until just softened, about 4 minutes.
- Add chopped mushrooms and continue to saute' for another 3 minutes.
- Stir in tomato sauce, Worcestershire sauce, oregano, basil, parsley and water and bring to boil.
- Reduce heat and simmer for 20 minutes, stirring occasionally.
- FILLING--------------.
- In another medium-size saucepan, melt margarine or butter on medium heat.
- Stir in flour and cook for 1 minute mixing continuously.
- DO NOT BURN OR LET THE FLOUR GO LUMPY.
- Gradually stir in milk and cook on medium heat, stirring continuously until a smooth and thick sauce is formed.
- Stir in Ricotta cheese and Parmesan cheese, and continue to cook until the cheese has melted.
- Remove from heat and stir in drained, chopped spinach, beaten egg, ground nutmeg and salt.
- Carefully stuff each pre-cooked cannelloni tube with spinach mixture using a small spoon; set aside.
- CAREFUL NOT TO SPLIT THE COOKED TUBES.
- Preheat oven to 350 F degrees.
- In a 9" x 9" oven-proof casserole dish, spoon 2/3 of the sauce mixture over the bottom.
- Place stuffed tubes in a single layer into the sauce.
- Spoon remainder of the sauce over the tubes.
- Sprinkle with grated Mozzarella cheese and grated Parmesan cheese.
- Tightly cover with aluminum foil; place in preheated 350 F oven and bake for 20 minutes.
- Remove aluminum foil and continue to bake for an additional 10 minutes or until sauce is bubbling and a nice golden crust forms.
- Serve hot.
SPINACH AND CHEESE STUFFED PASTA SHELLS
Magnificent jumbo pasta shells stuffed to bursting with cheesy spinach filling.
Provided by KITKATY
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of salted water to boil, gently place pasta shells in boiling water; bring water back to boil. Cook until noodles are just tender; drain well.
- Squeeze spinach dry. Combine spinach, ricotta, 1/3 cup Parmesan cheese, fennel, basil and garlic in a large mixing bowl. Season with salt and pepper; mix well.
- Spread 1/2 cup marinara sauce evenly over the bottom of a 9x13 inch baking dish.
- Fill each pasta shell with the spinach cheese mixture. Arrange the shells, filling side up in the baking dish. Spoon remaining marinara sauce over the shells. Sprinkle remaining Parmesan cheese on top of the shells.
- Cover the pan loosely with aluminum foil and bake in preheated oven until heated through; about 30 minutes.
Nutrition Facts : Calories 702.9 calories, Carbohydrate 94.9 g, Cholesterol 59.4 mg, Fat 21.3 g, Fiber 10.2 g, Protein 33 g, SaturatedFat 11 g, Sodium 1004 mg, Sugar 15.7 g
SPINACH & RICOTTA CANNELLONI
Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper
Provided by Good Food team
Categories Dinner, Main course, Pasta
Time 1h30m
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- First make the tomato sauce. Heat the oil in a large pan and fry the garlic for 1 min. Add the sugar, vinegar, tomatoes and some seasoning and simmer for 20 mins, stirring occasionally, until thick. Add the basil and divide the sauce between 2 or more shallow ovenproof dishes (see Tips for freezing, below). Set aside. Make a sauce by beating the mascarpone with the milk until smooth, season, then set aside.
- Put the spinach in a large colander and pour over a kettle of boiling water to wilt it (you may need to do this in batches). When cool enough to handle squeeze out the excess water. Roughly chop the spinach and mix in a large bowl with 100g Parmesan and ricotta. Season well with salt, pepper and the nutmeg.
- Heat oven to 200C/180C fan/gas 6. Using a piping bag or plastic food bag with the corner snipped off, squeeze the filling into the cannelloni tubes. Lay the tubes, side by side, on top of the tomato sauce and spoon over the mascarpone sauce. Top with Parmesan and mozzarella. You can now freeze the cannelloni, uncooked, or you can cook it first and then freeze. Bake for 30-35 mins until golden and bubbling. Remove from oven and let stand for 5 mins before serving.
Nutrition Facts : Calories 711 calories, Fat 47 grams fat, SaturatedFat 27 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 30 grams protein, Sodium 1.59 milligram of sodium
CREAMY SPINACH-STUFFED MUSHROOMS RECIPE BY TASTY
Here's what you need: medium sized mushrooms, butter, garlic, fresh spinach, cream cheese, salt, pepper, breadcrumb, parmesan cheese
Provided by Claire Nolan
Categories Appetizers
Yield 5 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375˚F (190˚C).
- Remove the stems from the mushrooms. Place the top half on a baking sheet.
- Mince the stems.
- Melt the butter in a pan and add the minced stems and minced garlic. Stir and cook for 2 minutes.
- Add the spinach, cook until it wilts.
- Add the cream cheese, salt, and pepper. Stir until the cream cheese is melted and everything is well-combined.
- Take a spoonful of the spinach mixture and fill each mushroom top.
- Mix bread crumbs and Parmesan cheese in a bowl and sprinkle the mixture on top of the dip stuffed mushrooms.
- Bake for 12-15 minutes or until golden brown.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 1 gram, Protein 7 grams, Sugar 3 grams
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