SPINACH & RICOTTA CANNELLONI RECIPE | BBC GOOD FOOD
Keep a few portions of this vegetarian classic in the freezer and you'll never be stuck for a satisfying supper
Provided by Good Food team
Categories Dinner, Main course, Pasta
Total Time 1 hours 30 minutes
Prep Time 50 minutes
Cook Time 40 minutes
Yield Makes 10 servings
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 711 calories, FatContent 47 grams fat, SaturatedFatContent 27 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 5 grams fiber, ProteinContent 30 grams protein, SodiumContent 1.59 milligram of sodium
CANNELLONI RECIPE - FOOD.COM - FOOD.COM - RECIPES, FOOD ...
An old family recipe originally from an old Woman's Weekly recipe book - Its a wonderfully tasty meal, with the cannelloni (or manicotti) tubes stuffed with meat and spinach and with the sauces creates a delectable, Italian meal enjoyed by everyone.
Total Time 2 hours 5 minutes
Prep Time 1 hours 30 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 31
Steps:
- MEAT FILLING: Heat oil in a medium saucepan, add the onion and garlic, cook until tender.
- Add meat and cook until browned.
- Add oregano, basil, 2 tsp tomato paste, and cook uncovered for 10 to 15 minutes, stirring.
- Add chopped spinach and combine.
- Combine egg and cream, stir into meat mixture and season. Set aside.
- TOMATO SAUCE: Heat oil in the pan, add the onion and garlic, cook until tender.
- Add the puréed tomatoes, tomato paste, seasonings and simmer for 10 minutes, covered. Remove from heat and set aside.
- BÉCHAMEL SAUCE: Place sliced onion and peppercorns in the milk, bring slowly to the boil, remove from heat and let stand for 5 minutes.
- Melt butter in a saucepan, add the flour first made into a thin paste (roux) to the saucepan.
- Strain the milk, discarding the onions and peppercorn, and slowly add to the saucepan whisking until it thickens, then add the cream and season to taste with salt and pepper -- set aside.
- ASSEMBLY (Once cooled): Cook the pasta according to package directions, then plunge into cold water to stop the cooking. Drain. Stuff the cooled meat mixture into the tubes - using either a small spoon or clean hands. I find it easy using disposable gloves. to fill them.
- Spread 3 tablespoons of the tomato sauce over the base of a large shallow dish, then arrange the filled cannelloni side-by-side over the sauce.
- Spoon the Béchamel Sauce over the cannelloni and then cover with the tomato sauce.
- Sprinkle the grated cheeses evenly on top and bake uncovered at 350ºF/175ºC for 30-35 minutes.
- Serve with Salads, Crusty bread and a nice glass of red wine.
Nutrition Facts : Calories 481.6, FatContent 41.5, SaturatedFatContent 18.1, CholesterolContent 112, SodiumContent 326.6, CarbohydrateContent 16.3, FiberContent 3.5, SugarContent 5.8, ProteinContent 13.4
More about "meat cannelloni recipes"
ITALIAN BAKED CANNELLONI RECIPE | ALLRECIPES
From allrecipes.com
Reviews 4.4
Total Time 1 hours 15 minutes
Category World Cuisine, European, Italian
Cuisine European, Italian
Calories 889.8 calories per serving
- Bake in preheated oven for 15 minutes or until heated through; when finished baking, allow to stand for 5 minutes and serve.
CANNELLONI RECIPE | FOOD NETWORK
Reviews 4.3
Total Time 50 minutes
Category main-dish
Cuisine italian
- Now, make the pasta. Cut the dough crosswise into 5-inch lengths. In a pot of boiling salted water cook the noodles, a few at a time, for 1 to 1 1/2 minutes, or until they are al dente, transferring them as they are cooked to a bowl of cold water. Spread the noodles in one layer on paper towels to drain. Spoon 1/4 cup of the filling down the center of one noodle, roll the noodle to enclose the filing, and transfer the cannelloni, seam side down, to a well-buttered gratin dish.Continue to make cannelloni with the remaining noodles and filling in the same manner, arranging them in one layer. Ladle the sauce over the cannelloni and sprinkle with the remaining Parmesan. Bake at 400 degrees F for 10 minutes or until bubbling. Run under the broiler about 4 inches from the heat, for 2 minutes, or until golden.
CANNELLONI RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.6
Total Time 50 minutes
Category Dinner
Cuisine Europe, Italian
Calories 443 calories per serving
- In a large skillet, saute onion in olive oil until tender. Add garlic; cook 1 minute longer. Stir in spinach. Cook about 5 minutes or until all the water has evaporated and the spinach starts to stick to the pan, stirring constantly,. Transfer to a large bowl. , In the same skillet, brown meat; drain and add to spinach mixture. Stir in the cheese, cream, eggs, oregano, salt and pepper; mix well. Set aside., Cook lasagna noodles according to package directions; drain. Cut each noodle in half widthwise; spread out noodles side by side on a large piece of foil. Place 1 heaping tablespoon of filling at one end of noodle; roll up. Repeat with remaining noodles and filling., Pour about 1 cup of tomato sauce in the bottom of a 13x9-in. baking dish. Place two rolls, seam side down, vertically on both sides of the baking dish. Place remaining rolls in four rows of three rolls each; set aside. , For cream sauce, melt butter in a heavy saucepan over medium heat; stir in flour until smooth; gradually add milk and cream. Bring to a boil, cook and stir for 1 minute or until thickened. Remove from heat; season with salt and pepper. Spread cream sauce over lasagna rolls. Cover with remaining tomato sauce. Sprinkle with cheese. , Bake at 375°, uncovered, for 20-30 minutes or until hot and bubbly.
CANNELLONI WITH CHICKEN AND SPINACH | RACHAEL RAY | RECIPE ...
From rachaelrayshow.com
- Listicle: Rachael Ray 9" x 13" Ceramic Baker Broil until brown and bubbly, garnish with chopped parsley and serve from the casserole dish
LASAGNE ALLA BOLOGNESE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Total Time 300 minutes
- in order to completely cover the pasta sheet 46 . Sprinkle with grated cheese, add some tufts of butter 47 and bake in a preheated static oven at 338°F (170°C) for 40 minutes 48 .
LASAGNE ALLA BOLOGNESE - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
Total Time 300 minutes
- in order to completely cover the pasta sheet 46 . Sprinkle with grated cheese, add some tufts of butter 47 and bake in a preheated static oven at 338°F (170°C) for 40 minutes 48 .
IRON-RICH VEGETARIAN RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
THREE MEAT CANNELLONI BAKE RECIPE | ALLRECIPES
From allrecipes.com
CREPE CANNELLONI WITH MEAT SAUCE - AUTHENTIC ITALIAN RECIPES
From anitalianinmykitchen.com
10 CANNELLONI RECIPES TO SATISFY ANY PALATE - LA CUCINA ...
From lacucinaitaliana.com
10 OF THE BEST ITALIAN CANNELLONI RECIPES - LA CUCINA ITALIANA
From lacucinaitaliana.com
RICOTTA AND MEAT CANNELLONI | RACHAEL RAY IN SEASON
From rachaelraymag.com
CANNELLONI DI CARNE (BEEF CANNELLONI) RECIPE - GREAT ...
From greatitalianchefs.com
CANNELLONI RECIPE - BBC FOOD
From bbc.co.uk
ITALIAN BAKED CANNELLONI RECIPE | ALLRECIPES
From allrecipes.com
CHEESE CANNELLONI {STUFFED WITH RICOTTA} - SPEND WITH PENNIES
From spendwithpennies.com
AUTHENTIC CANNELLONI-EASY HOMEMADE SAUCE AND RICH FILLI…
From gonnawantseconds.com
BEEF RECIPES | JAMIE OLIVER
From jamieoliver.com
CANNELLONI - A COZY KITCHEN
From acozykitchen.com
ITALIAN RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
RECIPES | MEATEATER COOK
From themeateater.com
TASTY VEGETARIAN RECIPES | JAMIE OLIVER
From jamieoliver.com
VEAL RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SPAGHETTI MEAT SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
TASTY VEGETARIAN RECIPES | JAMIE OLIVER
From jamieoliver.com
VEAL RECIPES - GREAT ITALIAN CHEFS
From greatitalianchefs.com
SPAGHETTI MEAT SAUCE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
BRINE RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
CHICKEN STARTER RECIPES - GREAT BRITISH CHEFS
From greatbritishchefs.com
BROWSE - NEW RECIPES | COOKS.COM
From cooks.com
BEST BUTTERNUT SQUASH RECIPES TO MAKE THIS FALL | MARTHA ...
From marthastewart.com