pasta diiner

This cannelloni pasta dish combines the richness of three kinds of cheese with the freshness of spinach, all conveniently packed into tender sheets of lasagna noodles. It&#039;s a culinary masterpiece that will impress even the toughest food critics.

Three Cheese and Spinach Cannelloni Made With Easy Lasagna Noodles

Lasagna noodles

whole milk ricotta

Pecorino Romano (divided)

mozzarella

pkg. frozen chopped spinach (10 oz., thawed and squeezed dry)

fresh flat-leaf parsley (stems discarded, leaves chopped)

olive oil

garlic

nutmeg (freshly grated)

Salt

black pepper (to taste)

red pepper flakes (q.b. quanto basta (to taste))

recipe Besciamella.

recipe Roasted Tomato Sauce

unsalted butter

all-purpose flour

milk

Kosher salt and black pepper

tomatoes

onion (chopped)

garlic (smashed)

Kosher salt and red pepper

Melt butter in a saucepan over medium heat. Whisk in flour and cook 1 minute.

Whisk in milk and nutmeg, bring sauce to a simmer, then reduce heat to low and cook until thick, whisking occasionally, 10 minutes.

Season besciamella with salt.

Make the Besciamella sauce : Makes 2 1/2 cups

Preheat oven to 450℉.

Toss tomatoes, onion, and garlic with oil; season with kosher salt and red pepper flakes.

Transfer mixture to a baking dish; roast until tomatoes blister, 35-40 minutes.

Purée mixtue in a food processor or with a handheld blender.

If using Homemade Roasted Tomato Sauce: Makes 4 cups

Fill a large square deep casserole with the hottest tap water. Put the dry lasagna noodles in, and let the noodles soak for 20 minutes before draining.

To prevent sticking, place the noodles in the water one at a time and swirl occasionally.

When the noodles are done, stack in a single layer between sheets of foil coated with non stick spray. Finish

Presoak Regular Lasagna Noodles - no boiling needed

Combine ricotta, 1 cup Pecorino, mozzarella, spinach, parsley, oil, garlic, and nutmeg for the filling; season with salt, black pepper, and red pepper flakes.

Cannelloni Cheese Filling:

To assemble cannelloni, spray the bottom and sides of a 3-quart baking dish with vegetable spray, then coat the bottom of the dish with Besciamella.

Fill each lasagna sheet with a scant 1/4 cup filling and gently roll.

Arrange cannelloni, seam sides down, in dish; spread 3 cups tomato sauce over the top, then sprinkle with remaining 1 cup Pecorino.

Bake cannelloni 30 minutes; serve with remaining sauce on the side.

To Assemble the Cannelloni:

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Three Cheese and Spinach Cannelloni...

The most viewed pasta diiner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine