cannelloni

Rich Italian pasta and cheese recipe that everyone in the family will look forward to

Cheese Cannelloni

cannelloni (oven ready)

marinara sauce (divided)

mozzarella cheese (shredded)

ricotta cheese

spinach

eggs

parmesan cheese (shredded)

Italian seasoning

Preheat oven to 350°F.

Mix all filling ingredients in a small bowl. Place into a piping bag or large zippered bag and set aside.

Add ⅓ cup water to the marinara sauce and place ½ cup sauce in the bottom of a 9x13 pan.

Snip off the corner of the zipper bag if using and fill each cannelloni placing in the pan. Top with remaining marinara sauce.

Cover and bake 40 minutes. Add cheese and bake covered an additional 15-20 minutes.

Spinach Ricotta Manicotti or Cannelloni with a creamy soft and flavourful filling, homemade marinara sauce and melted cheese. Pure comfort food indulgence!

Spinach Ricotta Manicotti

manicotti shells ((or 18 dried cannelloni tubes))

salt

oz (250 g) frozen spinach, (thawed)

lb (500 g) ricotta cheese

mozzarella cheese ((4 oz | 120 g))

Parmesan

garlic, (finely chopped or minced)

nutmeg ((optional))

pepper

olive oil

garlic, (finely chopped (or minced))

oz (800 g) American tomato sauce, ((Passata))

water ((swirl

tomato paste

basil

black pepper

mozzarella cheese

In a large shallow dish, cover manicotti shells with boiling water and season generously with salt. Cover with foil or plastic wrap and set aside to soften slightly (about 7-10 minutes while you prepare your sauce).

MANICOTTI

Heat the oil in a medium saucepan over medium-high heat. Sauté onion until transparent (about 3 minutes), then addd the garlic and cook until fragrant (about 30 seconds). Add the tomato sauce (Passata), water, paste and herbs. Bring to a boil, then lower the heat and simmer, covered, for 10 minutes.

Stir in salt and pepper to taste. Use now, or store covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

MARINARA SAUCE

Squeeze excess water from the thawed spinach.

Combine filling ingredients in a bowl until well combined.

FILLING

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. Cut a hole in the bottom corner of the bag (see photos in post, or use a piping bag).

Once manicotti tubes have softened slightly but are still firm to the touch, use a slotted spoon to transfer them from the boiling water to a plate. &#x27;Pipe&#x27; filling into manicotti tubes and arrange them in a single layer over the sauce in the baking dish. Top with remaining sauce and cheese.

Cover with foil and bake for 30 minutes. Uncover and bake for a further 10-15 minutes, or until pasta shells are cooked through.Serve immediately.

ASSEMBLE AND COOK

Mushroom cannelloni

onions

garlic

leeks

750 g chestnut mushrooms

75 g plain flour

litre semi-skimmed milk

Cheddar cheese

250 g dried cannelloni tubes

https://www.youtube.com/watch?v=9JHKcYqrLAw

Rezept für Spinat-Cannelloni » Über 5791x nachgekocht » 15min Zubereitung » 14 Zutaten » 768 kcal/Portion

Spinat-Cannelloni

Blattspinat 400 g

Zwiebeln, gelb 1 St.

Basilikum, frisch 20 g

Tomaten, gehackt 250 g

Salz Prise

Pfeffer, schwarz Prise

Quark 40 % Fett i.Tr. 500 g

Muskatnuss, gemahlen Prise

Cannelloni 500 g

Spinat waschen und abtropfen lassen. Zwiebel halbieren, schälen und fein würfeln. Knoblauch schälen und hacken. Basilikum waschen, trocken schütteln, Blätter abzupfen und fein hacken. Mozzarella abtropfen und in Stücke zupfen. 

In einem Topf Butter auf mittlerer Stufe schmelzen und Knoblauch mit Zwiebel darin ca. 2 Min. glasig anbraten. Spinat zugeben und ca. 2–3 Min. garen, bis er zusammengefallen ist. Anschließend in einem Sieb abtropfen lassen. Topf nicht säubern.

Backofen auf 175 °C (Ober-/Unterhitze) vorheizen. Topf erneut auf hoher Stufe erhitzen und gehackte Tomaten aufkochen. Basilikum zugeben und mit Salz, Pfeffer und Zucker abschmecken. 

Spinat etwas abkühlen lassen, ausdrücken und grob hacken. In einer Schüssel Quark, Ei und Spinat verrühren. Mit Salz und 1 Prise Muskat würzen. Quark-Spinat-Masse in einen Spritzbeutel füllen und damit in die Cannelloni spritzen. Cannelloni nebeneinander in eine Auflaufform legen. Tomatensauce und anschließend Mozzarella über die Cannelloni geben und im Ofen ca. 30 Min. backen. 

Spinat-Cannelloni vorsichtig aus dem Ofen nehmen, auf Tellern anrichten und servieren.

Guten Appetit!

Tipp: 
Bei der Füllung der Cannelloni kannst Du anstelle von Quark auch Ricotta oder Mascarpone verwenden. 

Dazu passt ein frischer grüner Salat. 

Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper

Spinach & ricotta cannelloni

garlic cloves, crushed

tbsp caster sugar

tbsp red wine vinegar

tomatoes

basil leaves

tubs mascarpone

tbsp milk

parmesan (or vegetarian alternative), grated

x 125 grams balls mozzarella, sliced

x 250 grams tubs ricotta

nutmeg

dried cannelloni

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.

This classic vegetarian pasta favourite is a sure-fire winner for dinner tonight.

Feta, spinach and ricotta cannelloni

fresh ricotta

feta, crumbled

green shallots, ends trimmed, finely chopped

Salt & black pepper

(1 cup) coarsely grated mozzarella

Mixed salad leaves,

Tasty tofu is a vegetarian's best friend and this cannelloni dish, packed with protein and iron, is sure to be a freezable favourite

Tofu & spinach cannelloni

onion

pine nuts

bag spinach

grated nutmeg

pack silken tofu

pack fresh lasagne sheets

breadcrumbs

Heat half the oil in a pan, add onion and 1/3 of the garlic and fry for 4 mins until softened. Pour in tomatoes, season and bring to the boil. Reduce heat and cook for 10 mins until sauce thickens.

Heat half remaining oil in a frying pan and cook another 1/3 of garlic for 1 min, then add half the pine nuts and the spinach. Wilt spinach, then tip out excess liquid. Whizz tofu in a food processor or with a hand blender until smooth, then stir through the spinach with the nutmeg and some pepper. Remove from the heat; allow to cool slightly.

Heat oven to 200C/180C fan/gas 6. Pour half tomato sauce into a 20 x 30cm dish. Divide spinach mix between lasagne sheets, roll up and lay on top of sauce. Pour over remaining sauce. Bake for 30 mins.

Mix crumbs with remaining garlic and pine nuts. Sprinkle over top of dish, drizzle with remaining oil and bake for 10 mins until crumbs are golden.

This Cheese Cannelloni is an easy vegetarian dinner that takes just 15-minutes to prep! Cannelloni pasta is stuffed with a flavorful Ricotta and Grana Padano cheese filling, topped with marinara and mozzarella, and baked until hot and gooey!

Cheese Cannelloni recipe

marinara sauce ((divided))

oven ready cannelloni pasta ((12 noodles))

Ricotta (about 2 cups)

spinach,

+ 2 tablespoons shredded Grana Padano cheese ((divided))

parsley

oregano

water

Mozzarella di Bufala Campana ((two balls) thinly sliced)

Preheat oven to 350 degrees F and lightly grease a 9x13&quot; baking dish. Spread 2 cups marinara sauce in the bottom

Stir together the Ricotta, spinach, ⅓ cup Grana Padano cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.

Squeeze the Ricotta mixture evenly into cannelloni shells and place in prepared pan, leaving a space in between each one as they will expand.

Combine remaining 2 cups marinara sauce with ¼ cup water.

Pour sauce over cannelloni shells in pan and top with Mozzarella di Bufala Campana, and 2 tablespoons Grana Padano. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 40 minutes or until pasta is tender and cheese is melted.

Uncover and continue baking until cheese is lightly browned. Serve.

https://www.youtube.com/watch?v=LFtuYPBdUuE

PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/cheese-cannelloni-recipe/

Made in partnership with the Italian Trade Commission

Ingredients
3½ cups marinara sauce (divided)
125 grams oven ready cannelloni pasta (12 noodles)
475 grams Ricotta (about 2 cups)
225 grams frozen spinach, thawed and squeezed dry (about ½ cup)
⅓ cup + 2 tablespoons shredded Grana Padano cheese (divided)
1 egg
1 teaspoon salt
½ teaspoon dried parsley
¼ teaspoon dried basil
¼ teaspoon dried oregano
¼ teaspoon black pepper
¼ cup water
400 grams Mozzarella di Bufala Campana (two balls) thinly sliced

Instructions
Preheat oven to 350 degrees F and lightly grease a 9x13" baking dish. Spread 2 cups marinara sauce in the bottom
Stir together the Ricotta, spinach, ⅓ cup Grana Padano cheese, egg, salt, parsley, basil, oregano and pepper. Place in a piping bag or large ziploc bag and snip the end off.
Squeeze the Ricotta mixture evenly into cannelloni shells and place in prepared pan, leaving a space in between each one as they will expand.
Combine remaining 2 cups marinara sauce with ¼ cup water.
Pour sauce over cannelloni shells in pan and top with Mozzarella di Bufala Campana, and 2 tablespoons Grana Padano. Cover with lightly greased foil (this helps to keep the cheese from sticking) and bake for 40 minutes or until pasta is tender and cheese is melted.
Uncover and continue baking until cheese is lightly browned. Serve.

Three Cheese Cannelloni: 15 minutes prep! | The Recipe Rebel

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!

Spinach Ricotta Cannelloni

garlic (, finely chopped)

onion (, finely chopped)

800 g / 28 oz crushed tomato

water ((swirl in tomato can to clean out))

salt pepper

basil leaves (, torn,

parmesan

shredded cheese ((Mozzarella, Colby, Cheddar, Tasty, Gruyere, Swiss))

garlic (, minced)

- 22 dried cannelloni tubes ((Note 3))

Mozzarella

More basil (, for garnish (optional))

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.&nbsp;

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.

Sauce:

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).

Filling:

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.

Assemble &amp; Bake:

Ricotta and spinach cannelloni is such a classic combination that you can't go wrong with this comforting midweek meal. To make dinner even easier, why not make the cheese sauce filling ahead to save time.

Ricotta and spinach cannelloni recipe with tomato sugo

(60 milliliters) extra virgin olive oil

baby spinach

garlic clove, chopped

ricotta

eggs, lightly beaten

onion, chopped

jar tomato passata

cannelloni shells

grated mozzarella

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6260747953001&=domain=del

5348771529001-6260747953001

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

Spinach &amp; ricotta cannelloni

x plum tomatoes

bay leaf

½ a bunch of fresh basil (15 grams)

lemon

Parmesan cheese

150 g cannelloni about 14 tubes

x 125 g mozzarella balls

Cannelloni er store  pastar&#248;r. I denne oppskriften har vi brukt lasagneplater i stedet. Rullene er fylt med svinekj&#248;ttdeig, ost og spinat. 

Cannelloni

stk. lasagneplater

ss nøytral olje

stk. rødløk

båt hvitløk

150 g frisk spinat

400 g kjøttdeig av svin

ss margarin til steking

g magerost

ss finhakket frisk timian

0,5 ts pepper

ts salt

ss revet parmesan

Kok lasagneplater i saltet vann, ca. 5 minutter. Dekk en stekeplate med plastfolie og smør olje over. Ta lasagneplater opp av kjelen og legg platene på stekeplaten.

Skjær løk i tynne båter og finhakk hvitløk. Skyll spinat.

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