Here’s my recipe for Spinach & Cheese Cannelloni:Sauce:
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half & half
salt & pepper to taste
Pinch freshly grated nutmeg
1/2 cup finely grated parmesan cheese
Cannelloni:
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3-4 garlic cloves, finely chopped
10 ounces baby spinach
1 12 oz container ricotta
1 large egg, lightly beaten
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely grated parmesan cheese
8 dry or “no-boil” Lasagna noodles , boiled & cooled
Melt butter in a saucepan over low heat. Whisk in flour and cook the roux, whisking, 2 minutes. Add the half & half and whisk, bringing to a boil over medium high heat. Reduce heat and simmer, whisking occasionally, 2 minutes.
Whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover.
To make the cannelloni:
Heat oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then saute onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and saute, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
Stir together ricotta, egg, parsley, salt, pepper, and cheese in a bowl, then stir in spinach mixture.
Preheat oven to 425 degrees F.
Spread 2/3 cup sauce in buttered baking dish.
Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish.
Make 7 more cannelloni in same manner, arranging snugly in 1 layer.
Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese.
Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.
Turn on broiler. Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving.
Reheat remaining sauce and serve on the side.
**I’m also submitting this to the Presto Pasta Nights blogging event! This week the event is hosted by Gay of A Scientist in the Kitchen. Be on the lookout for great pasta recipes with their roundup coming up next week!**Article
Spinach and Cheese Cannelloni is an Italian dish bursting with layers of flavour and texture. A fun dish that is perfect for a dinner party, adding an impressive and delicious side to your menu. Originating from Rome, this dish has been a staple of Italian cuisine for centuries. In this article, we will explore the history and origin of Spinach and Cheese Cannelloni, the ingredients and preparation of Spinach and Cheese Cannelloni, as well as some unique and delicious recipes.
History and Origin of Spinach and Cheese Cannelloni
The dish Spinach and Cheese Cannelloni has been around for centuries, and is believed to have originated in Rome. The dish has evolved over time to become the hearty and delicious dish we know today. It is thought to have been created in the late 16th century and enjoyed by the local population with a slight variation from the version served today. Spinach and Cheese Cannelloni has grown in popularity over the years, especially in Italy. It is a common meal in many parts of the country as it is filling and is enjoyed by people of all ages. It is most commonly served as an entree but can also be served as a side dish. The dish has been known to feature in the menu of many Italian restaurants as well as in Italian homes all over the world.
Unique and Delicious Spinach and Cheese Cannelloni Recipes
There are many different variations of Spinach and Cheese Cannelloni that are delicious and unique. Depending on the ingredients used, the dish can be made vegetarian, vegan, or with meat. Some of the unique and creative recipes are; Spinach and Artichoke Cannelloni with a Creamy Cheese Sauce: This variation is made with a combination of spinach, artichoke, and a creamy cheese sauce. Mushroom and Spinach Stuffed Cannelloni: This vegetarian variation pairs spinach with mushrooms which are then stuffed into the Cannelloni and topped with a cheese sauce. Spinach and Ricotta Cannelloni with a Tomato Sauce: This variation pairs spinach and ricotta with a simple tomato sauce and is topped with a creamy cheese sauce. Spinach and Sausage Cannelloni: A unique twist on the classic dish, this recipe combines spinach and sausage with a tomato sauce and is topped with mozzarella cheese.
Frequently Asked Questions
Q: What is the origin of Spinach and Cheese Cannelloni?
A: Spinach and Cheese Cannelloni is a classic Italian dish that is thought to have originated in Rome during the 16th century.
Q: What ingredients are used in Spinach and Cheese Cannelloni?
A: The ingredients traditionally used in Spinach and Cheese Cannelloni include; fresh spinach, ricotta cheese, Parmesan cheese, mozzarella cheese, and tomato sauce.
Q: How do you prepare Spinach and Cheese Cannelloni?
A: The preparation of Spinach and Cheese Cannelloni is quite simple. First, a tomato sauce is spread in the bottom of a baking dish. Next, spinach is layered over the tomato sauce. Then, a mixture of ricotta and Parmesan cheeses is spooned in between each layer of spinach. Finally, the mozzarella cheese is sprinkled over the top and the Cannelloni is baked until golden.
Q: What are some unique variations of Spinach and Cheese Cannelloni?
A: Some unique variations of Spinach and Cheese Cannelloni are; Spinach and Artichoke Cannelloni with a Creamy Cheese Sauce, Mushroom and Spinach Stuffed Cannelloni, Spinach and Ricotta Cannelloni with a Tomato Sauce, and Spinach and Sausage Cannelloni.
Spinach and Cheese Cannelloni
A delicious and satisfying dish, Spinach and Cheese Cannelloni is packed with flavorful ingredients and amazing Mediterranean flavor.
- Total Time: 1 hour 20 minutes
- Yield: 8 servings 1x
Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups half & half
Salt & pepper to taste
Pinch freshly grated nutmeg
1/2 cup finely grated parmesan cheese
3 tablespoons extra-virgin olive oil
1 small onion, chopped
3–4 garlic cloves, finely chopped
10 ounces baby spinach
1 12 oz container ricotta
1 large egg, lightly beaten
1/2 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup finely grated parmesan cheese
8 dry or ‘no-boil’ Lasagna noodles
Instructions
Melt butter in a saucepan over low heat. Whisk in flour and cook the roux, whisking, 2 minutes.
Add the half & half and whisk, bringing to a boil over medium high heat. Reduce heat and simmer, whisking occasionally, 2 minutes.
Whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover.
Heat oil in a 5 to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes.
Add spinach and sauté, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
Stir together ricotta, egg, parsley, salt, pepper, and cheese in a bowl, then stir in spinach mixture.
Preheat oven to 425 degrees F.
Spread 2/3 cup sauce in buttered baking dish.
Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish.
Make 7 more cannelloni in same manner, arranging snugly in 1 layer.
Spread ½ cup more sauce over cannelloni and sprinkle with remaining cheese.
Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.
Turn on broiler. Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving.
Reheat remaining sauce and serve on the side.
Notes
For extra flavor, add your favorite herbs and spices.
You can also use fresh lasagna noodles for this recipe.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Oven
- Cuisine: Italian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 1g
- Sodium: 440mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 14g
- Cholesterol: 90mg
Keywords: Spinach and Cheese Cannelloni, Italian Cuisine, Baked Pasta, , , ,
yum! All that cheesy goodness is making my mouth water. I have the opposite problem as you- hubby likes pasta waay more than spinach. I think your recipe could solve my problem too though! 🙂
That looks so delicious!
This makes my mouth water…
what a delicious and brilliant idea!! yummy!
Love the spinach and cheese combo!
You can’t really go wrong with that combination! Looks great!
This looks delicious! I love spinach, cheese, and pasta together. Anything with pasta wins me over 🙂
So is canneloni just like lasagna rolls? I always thought it was manicotti without the stripes – or did you just use the lasagna noodles cause they were easy? (I HATE filling tube pasta)
Kate/That Girl: Cannelloni is made out of a rectangular piece of pasta that’s filled then rolled… whereas Mannicotti is pre-made pasta tube that’s filled. They are often mistaken for each other, but it won’t stop me from eating them 🙂 So no worries – use lasagna sheets! (Filling tubes are a PITA!)
WOW.. this is good, but looks time consuming to make.. :o)
Jescel, yes… it can be time consuming to make from scratch but you can “cheat” if you want to save some time. To do so, use maybe a jarred alfredo sauce + soaked lasagna noodles (doesn’t have to be cooked all the way through)+ a mixture of frozen spinach, cheese & spices. Assemble and you’re good to go. You can even prepare this when you do have some time and place it in the freezer to enjoy later. It freezes well!
Pasta is the only way I can sneak spinach in so that my hubby will eat it. I will add this one to try.
Baked pasta was the only way I could get my girls to eat spinach when they were little.
Yours looks lovely. Thanks for sharing with Presto Pasta Night.