Green Canneloni Stuffed With Ricotta Cheese And Spinach Recipes

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SPINACH & RICOTTA CANNELLONI



Spinach & ricotta cannelloni image

An impressive yet simple pasta dish that kids can help you cook.

Provided by Laura Fyfe

Categories     Mains     Jamie Magazine     Dinner Party     Italian     Spinach     Pasta bake

Time 1h30m

Yield 6

Number Of Ingredients 14

400 g spinach
extra-virgin olive oil
¼ teaspoon ground nutmeg
1 onion
2 cloves of garlic
2 x 400 g tins of quality plum tomatoes
1 bay leaf
½ a bunch of fresh basil, (15g)
½ a lemon
1 large free-range egg
Parmesan cheese
250 g ricotta
150 g cannelloni, about 14 tubes
2 x 125 g mozzarella balls

Steps:

  • Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
  • Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
  • Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
  • Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
  • Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
  • Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
  • Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
  • Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.

Nutrition Facts : Calories 348 calories, Fat 18.7 g fat, SaturatedFat 9.7 g saturated fat, Protein 19.7 g protein, Carbohydrate 27.5 g carbohydrate, Sugar 8.3 g sugar, Sodium 1.7 g salt, Fiber 2.7 g fibre

SPINACH RICOTTA CANNELLONI



Spinach Ricotta Cannelloni image

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

1 tbsp olive oil
1 garlic clove (, finely chopped)
1 small onion (, finely chopped)
800 g / 28 oz crushed tomato
1 cup water ((swirl in tomato can to clean out))
3/4 tsp salt (+ pepper to taste)
Handful basil leaves (, torn, or 1 tsp dried herbs (e.g. Italian mix, oregano, thyme, basil))
250 g / 8 oz frozen chopped spinach (, thawed (Note 1))
500 g / 1 lb ricotta (, full fat please (Note 2))
1/3 cup grated parmesan
1 cup shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))
1 egg
1 large garlic clove (, minced)
Grated fresh nutmeg (just a sprinkling) or 1/8 tsp nutmeg powder (optional)
1/2 tsp salt and pepper (, each)
18 - 22 dried cannelloni tubes ((Note 3))
1 - 1 1/2 cups shredded Mozzarella
More basil (, for garnish (optional))

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

RICOTTA STUFFED CANNELONI



Ricotta Stuffed Canneloni image

Provided by Food Network

Categories     main-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 11

1 onion, diced
1 garlic, diced
1/2 tablespoon olive oil, plus 1 tablespoon
1 pound ricotta
Salt and pepper
9 ounces canneloni noodles, cooked al dente
7 cloves garlic
1 (28-ounce) can whole, peeled San Marzano tomatoes, crushed by hand
1 (28-ounce) can plum tomatoes, chopped coarsely
2 tablespoons grated Parmesan
3/4 ounce butter

Steps:

  • Saute onion and garlic in 1/2 tablespoon hot oil until translucent. Remove from heat and let cool. Mix with ricotta cheese. Season with salt and pepper. Spoon this mixture into the canneloni noodles and place noodles in a buttered casserole dish. To make sauce, saute garlic in 1 tablespoon olive oil until just brown. Add both cans of tomatoes with liquid and let simmer. Season with salt and pepper. Pour sauce on filled canneloni. Sprinkle with Parmesan and dot with butter. Bake in preheated 400 degrees F oven for 25 minutes.

SPINACH & RICOTTA CANNELLONI



Spinach & ricotta cannelloni image

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

3 tbsp olive oil
8 garlic cloves, crushed
3 tbsp caster sugar
2 tbsp red wine vinegar
4 x 400g cans chopped tomatoes
small bunch basil leaves
2 x 250g tubs mascarpone
3 tbsp milk
85g parmesan (or vegetarian alternative), grated
2 x 125g balls mozzarella, sliced
1kg spinach
100g parmesan (or vegetarian alternative), grated
3 x 250g tubs ricotta
large pinch grated nutmeg
400g dried cannelloni

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

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI



Mushroom , Spinach, and Cheese Stuffed Cannelloni image

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

30 ounces ricotta cheese
8 ounces mozzarella cheese, shredded
parmesan cheese
1 tablespoon parsley
1 -2 tablespoon minced garlic
1 cup fresh spinach, torn with stems removed
1 cup diced fresh mushrooms
1/2 medium yellow onion, diced
1/4 green bell pepper, diced
2 eggs, beaten
2 -3 tablespoons olive oil
salt (to taste)
white pepper (to taste)
26 ounces pasta sauce (I use Classico Italian Sausage)
12 cannelloni tubes, cooked according to package

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.

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