Ricotta Spinach Cannelloni Recipes

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CANNELLONI WITH SPINACH & RICOTTA



Cannelloni with Spinach & Ricotta image

Provided by Adam Swanson

Categories     Main Course

Time 50m

Yield 5 serves

Number Of Ingredients 0

Steps:

  • 1. Preheat oven to 200°C.\n 2. Mix spinach, ricotta cheese, egg yolks, garlic, grated cheese, nutmeg, salt and pepper together thoroughly in a medium sized bowl.\n 3. Fill cannelloni tubes with the prepared mixture\n 4. To make the sauce, heat olive oil in frying pan, add tomato puree, basil, salt and pepper and bring to the boil. Remove from heat.\n 5. Grease an oven proof baking dish and pour layer of sauce over the base leaving enough to cover cannelloni.\n 6. Place a single layer of filled cannelloni side by side in the baking dish. Pour over the remaining sauce and if desired the thickened cream. Sprinkle with grated cheese.\n 7. Bake in oven at 200°C for 25-35 minutes (test by pricking with a skewer).\n 8. Serve and enjoy with family and friends!

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

SPINACH AND RICOTTA CANNELLONI/MANICOTTI (CANNELLONI RICOTTA E SPINACI)



Spinach and Ricotta Cannelloni/Manicotti (Cannelloni ricotta e spinaci) image

This is a recipe for a baked cannelloni/manicotti pasta that is deliciously filled with spinach and ricotta cheese.

Provided by Danette St. Onge

Categories     Pasta

Time 30m

Yield 4

Number Of Ingredients 9

1 pound mature spinach leaves
7 ounces fresh cow's milk ricotta
1 large egg (lightly beaten)
8 tablespoons finely grated Parmigiano Reggiano (a Microplane grater works well for this, plus 4 tablespoons for sprinkling on top)
Fine sea salt
Pinch freshly grated nutmeg
8 rectangles of fresh pasta (10 x 12 cm) or 8 tubes of dried cannelloni (cooked according to package directions)
2 cups besciamella
1 tablespoon unsalted butter

Steps:

  • Gather the ingredients.
  • Position a rack in the center of the oven and preheat to 425 F. Grease a medium baking dish with butter.
  • Wash the spinach, discarding stems. Without draining the spinach, transfer it to a large pot and cook over medium heat, stirring frequently, until spinach wilts, about 10 minutes.
  • Drain well in a fine-mesh strainer, pressing down on the cooked spinach with the bottom of a wooden spoon to squeeze out as much water as possible. Chop the cooked spinach finely and transfer it to a medium bowl.
  • Stir in the ricotta, egg, 1/2 cup grated Parmigiano-Reggiano, salt, and nutmeg. Mix well to combine.
  • If using fresh pasta sheets: cook the sheets for 1 minute in boiling salted water, drain and immediately submerge in cold water; let sit in the cold water for a few minutes, then remove and let dry on a clean kitchen towel or large wooden cutting board.
  • Place a spoonful of filling close to the short end of the pasta sheet and roll up lengthwise to form a cannelloni. Repeat with the remaining pasta sheets.
  • If using dry cannelloni noodles, cook according to package directions, drain and submerge in cold water. Drain well.
  • Fill each tube evenly with the spinach-cheese mixture using a small spoon.
  • Spoon one ladleful of bechamel sauce evenly over the bottom of the baking dish. Transfer the filled cannelloni to the baking dish in a single layer. Cover evenly with the remaining bechamel sauce, then sprinkle with the remaining 1/4 cup of grated Parmigiano-Reggiano. Distribute small pieces of butter evenly over the surface.
  • Bake until golden brown, about 15 to 20 minutes. Remove from the oven and let rest 5 minutes before serving.

Nutrition Facts : Calories 946 kcal, Carbohydrate 65 g, Cholesterol 271 mg, Fiber 7 g, Protein 50 g, SaturatedFat 29 g, Sodium 1338 mg, Sugar 13 g, Fat 55 g, ServingSize 4 portions (4 servings), UnsaturatedFat 0 g

SPINACH AND RICOTTA CANNELLONI



Spinach and Ricotta Cannelloni image

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

2 tablespoons olive oil
2 garlic cloves
350 g fresh spinach
1 (250 g) package cannelloni tubes
350 g ricotta cheese
50 g grated parmesan cheese
1/2 teaspoon salt for the filling and 1 tsp for the cooking water
1/4 teaspoon black pepper
1 lemon, zest of
1/4 teaspoon nutmeg
1 (400 g) jar tomato sauce with garlic and oregano or 1 (400 g) jar homemade tomato sauce
250 g greted mozzarella cheese

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



Italian Sausage, Spinach, and Ricotta Cannelloni image

Provided by Kelsey Nixon

Time 1h20m

Yield 6 servings

Number Of Ingredients 21

1 tablespoon extra-virgin olive oil
1 medium yellow onion, diced
8 ounces sweet Italian sausage, casings removed or bulk sausage meat
1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
1 (15-ounce) container ricotta cheese
1 1/2 cups plus 1/2 cup freshly grated Parmesan cheese
3 large eggs
Salt and freshly ground black pepper
Fresh Pasta Dough, rolled out and cut into 6 by-7-inch rectangles, recipe follows
4 cups Simple Tomato Sauce, recipe follows
Fresh basil, for garnish
2 cups flour
3 eggs
1/2 teaspoon salt
1/2 teaspoon extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 medium yellow onion, diced
3 garlic cloves, peeled and sliced
3 tablespoons chopped fresh basil or 1 tablespoon dried basil
2 (28-ounce) cans diced tomatoes
Salt and freshly ground black pepper

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.

RICOTTA & SPINACH CANNELLONI



Ricotta & Spinach Cannelloni image

This is a recipe I have had for ages and don't know where I originally got it from but have posted because of a request on the threads. It does work.

Provided by Latchy

Categories     Manicotti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 8

3 cups fresh spinach leaves, steamed,drained and finely chopped (about 1/2 to 3/4 cooked)
2 cups ricotta cheese
1/3 cup of grated parmesan cheese (freshly grated)
salt and pepper
4 tablespoons of finely chopped fresh basil
2 -3 cups of your favourite tomato sauce (home made or bought)
1/2 cup of grated fresh parmesan cheese, for topping
5 ounces of purchased lasagna sheets, fresh

Steps:

  • Mix the first 5 ingredients together.
  • Preheat your oven to about 180d C.
  • Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder.
  • When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it.
  • After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese.
  • Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.

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

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CANNELLONI RICOTTA E SPINACI RECIPE - GREAT ITALIAN CHEFS
Squeeze the spinach of excess water then roughly chop 3 Mix the spinach with the ricotta and Parmesan, then add lemon zest, nutmeg, salt and pepper. Taste to check you are happy with the flavour 4 If using fresh pasta, blanch the sheets in boiling water then plunge into iced water Products you won't find in your local supermarket 5
From greatitalianchefs.com


RICOTTA SPINACH CANNELLONI | PASTA RECIPES | SBS FOOD
Mix the ricotta with eggs, pecorino cheese, nutmeg, lemon zest, parsley and seasoning. Add the cooled spinach and mix to combine. Rest in the fridge to firm up for 30 minutes. 5. Preheat oven to 200°C (390°F). 6. For the sauce, saute the onion in oil until soft and translucent. Add the tomatoes and the water and bring to a simmer.
From sbs.com.au


SPINACH RICOTTA CANNELLONI RECIPE | ALINE MADE
2022-02-02 Add chopped spinach, ricotta, grated parmesan, lemon juice, and nutmeg in a bowl and stir to combine. Season to taste with salt and pepper. Assemble & Bake Transfer filling into a piping bag. Pipe the filling into the cannelloni tubes. Spread ⅓ of the tomato sauce on the bottom of a baking dish (mine is 11×7 inches | 27x18cm).
From aline-made.com


RICOTTA AND SPINACH CREPE CANNELLONI RECIPE | EL MUNDO EATS
2017-11-11 This recipe is one of the Argentine recipes that I started to learn from my mother-in-law, Gladys. Before meeting my husband, I've never eaten cannelloni before. I remember the first time that I saw Gladys making cannelloni with spinach and ricotta filling, I thought ok that's super complicated, no way I will EVER make that! Haha!
From elmundoeats.com


SPINACH CANNELLONI WITH RICOTTA - CELINE'S RECIPES
Add the Ricotta cheese, season with salt and pepper and stir to integrate. Spread a little of the filling on each sheet of lasagna, roll them up to form the cannelloni, arrange them in a greased baking dish, bathe them with the sauce and sprinkle the manchego. Bake in a preheated oven for 15 minutes at 180 ° C or until the cheese has gratin.
From celinesrecipes.com


SPINACH AND RICOTTA CANNELLONI RECIPE
2022-01-25 Transfer mixture to a large piping bag fitted with a large plain nozzle (or snip a hole in the bottom). Preheat oven to 200°C (180°C fan) …
From goodhousekeeping.com


SPINACH RICOTTA MANICOTTI (CANNELLONI) - CAFE DELITES
2020-04-23 Preheat oven to 350°F | 175°C. Spray the bottom of a 9 x 13-inch ovenproof baking dish with nonstick spray. Spread out about 2 ladles (or 1 cup) of the marinara sauce on the bottom of baking dish. Transfer filling mixture into a strong ziplock bag.
From cafedelites.com


CANNELLONI WITH SPINACH AND RICOTTA: AN EASY DINNER IDEA
2020-10-17 Cool the spinach under cold water to stop it from boiling and preserve the vivid green colour. Drain. In a large bowl, empty the Ricotta packs, add the battered eggs, cooled spinach, smashed garlic and spices. Mix well. Use a piping bag or a teaspoon to fill the cannelloni tubes with this paste.
From theworldisanoyster.com


SPINACH & RICOTTA CANNELLONI| PASTA RECIPES - JAMIE OLIVER
Finely chop the spinach and put it back into the bowl. Mix it with the liquid, add the ricotta and a handful of the Parmesan, and then use a piping bag to squeeze the mixture into the cannelloni. You can make your own piping bag by getting a sandwich bag and putting the spinach mix into the corner of it. Then twist the bag up and cut the corner ...
From jamieoliver.com


SPINACH AND RICOTTA CANNELLONI: BEST MEAT FREE MONDAY DINNER …
2016-12-01 For the Filling: Melt half the butter in a pan and fry the onion for 3-4 minutes. Add the finely chopped garlic and cook for a 1 minute, stirring occasionally. Add the drained spinach and cook for a further minute. Remove from the heat and using a stick blender, blend to a fine paste.
From gillianskitchen.com


SPINACH AND RICOTTA CANNELLONI RECIPE - VINCENZO'S PLATE
2022-04-14 2. Add your spinach to the ricotta filling, making sure it is strained so well that there is not even a tiny bit of water left (as this can completely ruin your dish!). 3. Using the fork once again, mix your spinach through, pressing down until you see bits of green all throughout the ricotta. 4. Sprinkle two pinches of salt into the ricotta ...
From vincenzosplate.com


EASY SPINACH AND RICOTTA CANNELLONI RECIPE UK
2022-05-09 Add the spinach and cook gently until just wilted then tip into a bowl to cool. Spinach and Ricotta Cannelloni 500 g fresh spinach 250 g ricotta cheese Zest and juice of half a lemon 6 basil leaves roughly torn 25 g parmesan grated 12 cannelloni tubes or fresh pasta sheets - see note 1 Salt and pepper. After 10 minutes drain pasta.
From a969bonniepena.blogspot.com


SPINACH AND RICOTTA CANNELLONI - DOCUMENTING MY DINNER
2017-09-03 Place the spinach in a bowl, cover with cling film and cook in the microwave for 3 minutes. Remove and cool. Squeeze out the moisture from the spinach and chop finely. Mix the spinach into the ricotta, season with salt and white pepper and grate in around half a nutmeg or 1/2 teaspoon of ground nutmeg.
From documentingmydinner.com


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