Cannelloni stuffed with ricotta and spinach

Name: Cannelloni stuffed with ricotta and spinach - Floare G.
Ingredients: 10; 12 cannelloni. 200 g cow ricotta. 500 g spinach. 1 egg. 80 g grated parmesan. salt. pepper. 2 cloves of garlic. olive oil. canned tomatoes.

Pasta/Pizza - Cannelloni stuffed with ricotta and spinach by Floare G. - Recipia

Stuffed cannelloni with ricotta and spinach When I crave baked pasta, I often prepare these cannelloni with ricotta and spinach. The filling is simple, made from ricotta, spinach, egg, and parmesan, while the tomato sauce keeps them soft during baking. Cannelloni are easily filled using a piping bag, then arranged in a dish, covered with sauce, and gratinated with parmesan. The recipe is for 10-12 cannelloni and can also be made with frozen spinach. Quick info Preparation time: not specified exactly in the original recipe; it requires the time for washing, cutting, and preparing the spinach, mixing the filling, and filling the pasta. Cooking time: approximately 5-6 minutes for the tomato sauce and 30 minutes in the oven. Total time: approximately 40 minutes, without an exact time for preparing the ingredients. Servings: 10-12 cannelloni; the number of servings depends on how many pasta pieces are served to a person. Difficulty: easy to medium. Recipe type: main course, baked pasta. Ingredients 10-12 cannelloni 200 g cow ricotta 500 g spinach 1 egg 80 g grated parmesan, divided between filling and gratin 2 cloves of garlic Olive oil 1 can of tomatoes Salt Pepper From the amount of oil mentioned in the recipe, 2 tablespoons are used for the spinach and another 2 tablespoons for the tomato sauce. The can of tomatoes does not have a specified amount in the original recipe, so a standard can is used, depending on what you have on hand. Preparation method 1. Prepare the spinach Wash the spinach well, especially if it has dirt among the leaves, then chop it. In a pan, put 2 tablespoons of olive oil and one clove of garlic. Add the spinach and let it cook for a few minutes until it wilts and reduces in volume. After the spinach is cooked, chop it finely with a knife. It does not need to be turned into a paste; it is enough to be chopped so that it mixes easily with ricotta and can be stuffed into the cannelloni. 2. Prepare the filling Put the ricotta in a bowl and mix it a bit to make it more homogeneous. Add the chopped spinach, egg, and grated parmesan. Mix well until the ingredients are evenly distributed. Adjust the filling with salt and pepper. Keep in mind that parmesan is already salty, so it's better to add salt gradually and taste the filling before adding more. 3. Fill the cannelloni Transfer the filling into a piping bag. Fill each cannelloni one by one, gently pressing the mixture from the bag so that it reaches the inside of the pasta. The filling should be enough to fill the pasta, but without forcing the cannelloni if it resists. This way, you avoid cracking them during filling. If you have more filling, distribute it among the pasta as evenly as possible. 4. Prepare the tomato sauce In a pot, put 2 tablespoons of olive oil and the second clove of garlic. Add the can of tomatoes and let the sauce cook for about 5-6 minutes. Adjust the sauce with salt. There is no need to cook it too long, as the cannelloni will then bake in the oven for 30 minutes. 5. Assemble the dish Put a layer of tomato sauce on the bottom of a baking dish. Arrange the filled cannelloni side by side, then pour the remaining sauce on top. It is important that the pasta is covered with sauce, so that it cooks well and does not dry out on the surface. 6. Bake the cannelloni Put the dish in the oven set to 200 degrees and let the cannelloni bake for about 30 minutes. 5 minutes before taking the dish out of the oven, sprinkle the remaining grated parmesan on top. It will melt and form a lightly browned layer on the surface. Cannelloni are served hot. Why I often make this recipe I love this recipe because the filling is quick to prepare, and the ingredients are easy to find. Ricotta makes the mixture creamy, spinach adds a pleasant taste, and the tomato sauce prevents the pasta from drying out in the oven. It is also a flexible recipe. I can use fresh or frozen spinach, and the tomato sauce can be replaced with béchamel sauce. If I want to prepare more servings, I double the quantities of the ingredients. Tips The spinach must be cooked before being mixed with ricotta. If added raw, it will release water into the filling, making it too soft. Chop the spinach after it has cooked and cooled enough to handle. Very large pieces are harder to stuff into cannelloni and do not distribute as well in the filling. Add salt carefully both in the filling and in the sauce. Parmesan can be quite salty, and the amount needed depends on the ricotta and the can of tomatoes used. The sauce should be placed both under and over the cannelloni. If there are uncovered areas, they may dry out during baking. For filling, a piping bag is more practical than a spoon. The tip of the bag should be wide enough for the ricotta and spinach mixture to pass through without getting stuck. Substitutions Fresh spinach can be replaced with frozen spinach, as mentioned in the original recipe. If using frozen spinach, it should be cooked and then chopped before being added to the ricotta mixture. The tomato sauce can be replaced with béchamel sauce. In this case, the cannelloni are still placed over a layer of sauce and covered before baking. The basic recipe retains the same filling. Variations The amount of ingredients can be doubled if you want to prepare more servings. It is important to use a sufficiently large dish so that the cannelloni are arranged in a single layer and covered with sauce. You can divide the parmesan between the filling and the top, exactly as specified in the recipe. Some is mixed into the ricotta and spinach mixture, while the rest is sprinkled in the last 5 minutes of baking. Serving ideas Cannelloni are served hot, immediately after baking. Carefully remove them from the dish, as the filling is soft and the sauce is hot. They can be served as a main course, in the desired quantity for each person. If you prepare 10-12 pieces, the number of servings depends on how many cannelloni you put on each plate. Frequently asked questions Can frozen spinach be used? Yes. Frozen spinach can replace fresh spinach. Cook it first and chop it, then mix it with ricotta, egg, and parmesan. Can the tomato sauce be replaced? Yes. The tomato sauce can be replaced with béchamel sauce. The cannelloni must still be covered with sauce before going into the oven. What should I do if the filling is too hard to put into the cannelloni? Put the mixture in a piping bag and gradually introduce it into each pasta. If you try to fill the cannelloni with too much filling at once, the pasta may crack. Fill them one by one, with gentle movements. When is the parmesan added on top? The grated parmesan is added about 5 minutes before taking the dish out of the oven. The rest of the parmesan is mixed into the filling. Can more servings be prepared? Yes. The quantities of ingredients can be doubled to prepare more cannelloni. You will need a larger dish or two dishes, so that the pasta is covered with sauce. Nutritional values The values are estimated, as the amount of canned tomatoes is not specified, and the fat content varies depending on the ricotta, cannelloni, and the exact amount of oil used. For 1 cannelloni, calculated from a recipe of 10-12 pieces, the estimate is about 170-230 kcal, 8-11 g protein, 15-22 g carbohydrates, and 8-12 g fat. For a serving of 2 cannelloni, the indicative result is about 340-460 kcal, 16-22 g protein, 30-44 g carbohydrates, and 16-24 g fat. Parmesan and ricotta mainly contribute to the protein and fat intake, while the pasta provides most of the carbohydrates. Values may vary depending on the type of cannelloni used. Storage and reheating Leftover cannelloni should be stored in the refrigerator in a covered container. It is preferable to consume them within a short time, as the ricotta filling and tomato sauce change texture after several days. When reheating, heat them until well hot inside. If the sauce has thickened, cannelloni can be reheated together with the remaining sauce in the dish, to avoid drying out.

Cannelloni stuffed with ricotta and spinach

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