Cannelloni with spinach

Name: Cannelloni with spinach - Zamfira F.
Ingredients: 1 box of cannelloni pasta; 12 cubes of frozen spinach or 500 g fresh; 1 bunch of green onions; 4 cloves of garlic; 200 g Delaco smoked cheese; 50 g grated parmesan; 1 jar of store; bought Bolognese sauce; 1 egg; 100 g cherry tomatoes; salt; pepper; 1/2 teaspoon nutmeg; 1 tablespoon butter.

Pasta/Pizza - Cannelloni with spinach by Zamfira F. - Recipia

I have prepared this cannelloni with spinach and smoked cheese a few times, especially when I wanted something hearty but without meat. The recipe is not complicated, but it requires a little attention to a few steps, especially when filling the pasta. I usually use frozen spinach because it is easy to find, but fresh spinach works just as well. Green onions and garlic add flavor, and the smoked cheese really makes a difference in the combination. I choose the tomato or Bolognese sauce based on what I have on hand. Quick Info Total time: about 1 hour and 20 minutes Preparation time: 25-30 minutes Baking time: 40 minutes Servings: 4-6 people Difficulty: medium Recipe type: main dish, suitable for lunch or dinner Ingredients 1 box of cannelloni pasta 12 cubes of frozen spinach (or 500 g of fresh spinach) 1 bunch of green onions 4 cloves of garlic 200 g of smoked cheese 50 g of grated Parmesan 1 jar of store-bought Bolognese sauce (or homemade tomato sauce, if you don’t have the sauce) 1 egg 100 g of cherry tomatoes 1 tablespoon of butter salt pepper 1/2 teaspoon of nutmeg Preparation method 1. If using frozen spinach, thaw it and squeeze it well to remove excess water. For fresh spinach, blanch it for a few minutes, drain it, and then chop it finely. 2. Chop the green onions and garlic as finely as possible. Heat a pan with a tablespoon of butter, then sauté the onions and garlic for about 2-3 minutes until they soften slightly. 3. Add the spinach to the pan, mix, and cook over medium heat until all the water evaporates (this takes 5-7 minutes, depending on how wet the spinach is). Remove the pan from the heat and let the mixture cool. 4. Cut the smoked cheese into small cubes. When the spinach has cooled sufficiently, add half of the Parmesan, the cheese, the beaten egg, salt to taste, pepper, and nutmeg. Mix everything well. 5. Carefully fill each cannelloni tube with this mixture. It’s easiest to do this with a teaspoon or by hand if that’s more comfortable for you. 6. Pour half of the Bolognese sauce (or tomato juice) into a baking dish. Place the filled cannelloni over the layer of sauce. 7. Sprinkle the remaining Parmesan on top and add the rest of the sauce to cover the pasta well. You can also place the halved cherry tomatoes among the pasta or on top. 8. Cover the dish (with aluminum foil or a lid) and bake in a preheated oven at 180°C for 40 minutes. At the end, check if the pasta is cooked; if not, leave it for another 5-10 minutes. 9. Remove the dish from the oven and let it rest a little before serving. It is best enjoyed warm. Why I make the recipe often I love using the spinach I already have in the freezer. The cannelloni are prepared in a single dish, and the flavor of the smoked cheese is clear. It’s hearty, good for multiple servings, or for lunch the next day. Tips and variations Tips – Squeeze the spinach as well as possible so that no water leaks during baking. – If you find that the filling is too soft, you can add a little more Parmesan or let it cool completely before filling. – When filling the cannelloni, don’t force them, so they don’t break. Substitutions – The smoked cheese can be replaced with any hard cheese, but not with soft cheese. – If you don’t have Parmesan, Grana Padano or any grated aged cheese will work. – Homemade tomato sauce is fine if you can’t find Bolognese. Variations – You can add a little ricotta or feta cheese to the filling for a different texture. – If you like greens, a handful of dill or parsley can be added to the spinach. – For those who want, some finely chopped sautéed mushrooms can be added. Serving ideas – It’s good with a green salad on the side or with a bit of plain bread. – It can also be served cold if needed, but the texture is better when warm. Frequently asked questions Can I use another type of pasta instead of cannelloni? No for this recipe. The cannelloni tubes work for filling and even baking. Does the spinach need to be cooked beforehand? Yes. Whether frozen or fresh, it needs to be sautéed/blanched and drained, otherwise, it will release too much water. Can I make the recipe without an egg? It’s possible, but the filling will be less bound. I recommend keeping it if possible. What do I do if the pasta is not fully cooked after 40 minutes? Leave it in the oven for another 5-10 minutes and check. If needed, add a few tablespoons of water over the pasta and cover again. Nutritional values Estimate per serving (6 servings): approximately 400-450 kcal. Contains around 20-22 g of protein (from cheese, egg, Parmesan, and pasta), 40-45 g of carbohydrates, 18-20 g of fat. Values are approximate, depending on the type of cheese and the amount of sauce used. Storage and reheating Cannelloni with spinach and cheese store well in the refrigerator, covered, for up to 2 days. To reheat, place the dish in the oven, covered, at 160°C until heated through (20-25 minutes). It can also be microwaved in smaller portions. The texture of the pasta becomes softer after a day, but the taste remains good. I do not recommend freezing after baking.

Cannelloni with spinach

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