SPINACH AND RICOTTA CANNELLONI | JAMIE OLIVER PASTA RECIPES
An impressive yet simple pasta dish that kids can help you cook.
Total Time 1 hours 30 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 180°C/350°F/gas 4. Put the spinach and a drizzle of olive oil in a large pan over a low heat. Add the nutmeg, season with sea salt and black pepper, cover and leave to sweat. Help the kids to stir it occasionally until the spinach has cooked down. Place in a bowl and set to one side to cool a little.
- Dice the onion and squash the garlic. In the same pan, heat a drizzle of olive oil and gently sweat the onion until soft.
- Scrunch in the tomatoes through your clean hands and add the garlic and bay leaf. Pick in a few basil leaves and grate in the zest of the lemon half, then let it gently simmer for 20 minutes until the sauce has thickened. Season with salt and pepper.
- Have the kids squeeze the moisture out of the spinach into the bowl. Place the spinach on a board so you can chop it up. Return the spinach to the liquid in the bowl.
- Beat the egg and grate 2 teaspoons of Parmesan cheese. Get the kids to stir the ricotta, egg and Parmesan into the spinach. Season to taste.
- Sit a piping bag in a jug, fold its edges over the rim, then spoon in the spinach mixture. Have the kids help pipe the mixture into the cannelloni tubes and lay them in a 20cm x 25cm oven dish.
- Spread the tomato sauce over the cannelloni. Pick the remaining basil leaves and scatter most of them over the tomato sauce. Slice the mozzarella and lay the slices on top, drizzle with extra-virgin olive oil and season.
- Place in the oven and cook for 35 to 40 minutes or till the top is golden and the pasta tender (if the top browns too fast, cover the dish with foil). Remove from the oven and let stand for a few minutes before serving with the remaining basil leaves.
Nutrition Facts : Calories 348 calories, FatContent 18.7 g fat, SaturatedFatContent 9.7 g saturated fat, ProteinContent 19.7 g protein, CarbohydrateContent 27.5 g carbohydrate, SugarContent 8.3 g sugar, SodiumContent 1.7 g salt, FiberContent 2.7 g fibre
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
More about "spinach and ricotta recipes recipes"
VEGETARIAN PASTA RECIPES | JAMIE MAGAZINE RECIPES
Total Time 50 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 413 calories per serving
- Preheat the oven to 190°C/375°F/gas 5.
- Melt 50g of the butter in a pan and whisk in the flour. Cook for 1 to 2 minutes, then whisk in the milk till smooth. Season with sea salt and freshly ground black pepper, add the bay leaf and simmer for 5 minutes. Turn off the heat.
- Remove the stalks from the spinach, then wilt with the remaining 20g butter in a covered pan. When wilted, drain, then, when cool enough to handle, squeeze out the liquid.
- Chop the spinach and mix with the ricotta, a ladleful of the white sauce and a good grating of nutmeg. Season.
- In a baking dish, layer the lasagne sheets, white sauce, spinach mixture and a grating of Parmesan. Finish with a layer of pasta topped with sauce and more Parmesan.
- Bake for 30 minutes, or till golden.
SPINACH & RICOTTA GNOCCHI RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 50 minutes
Category Dinner, Main course
Cuisine Italian
Calories 287 calories per serving
- When ready to cook, heat the oven to warm and bring a large pan of water to the boil. Reduce the heat to medium and drop in batches of about 8-10 gnocchi at a time. They will sink to the bottom, and when they rise to the top give them about 1 min more, then remove with a slotted spoon and keep warm while you cook the rest. Serve the gnocchi on warm plates drizzled with olive oil and scattered with rocket and more cheese.
SPINACH AND RICOTTA FILO PIE RECIPE - OLIVEMAGAZINE
From olivemagazine.com
Total Time 50 minutes
Category Healthy
Calories 189 calories per serving
- Spray a 20cm loose-based cake tin with a little oil. Line it with the filo sheets, leaving any excess pastry hanging over the edge and spraying each sheet with oil. Spoon the cheese and spinach mixture into the tin. Fold the overhanging the pastry up and over the top of the pie (you can freeze the pie at this point if you like, cook it from frozen and make sure the centre is piping hot). Spray the top generously with oil. Bake for 25-30 minutes until or until the pastry is golden brown and crisp. Serve warm or cold.
SPINACH RICOTTA QUICHE - DELICIOUS HEALTHY RECIPES MADE ...
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Breakfast, Brunch
Cuisine Italian
Calories 225 kcal per serving
- Let cool before serving.
SPINACH RICOTTA QUICHE - DELICIOUS HEALTHY RECIPES MAD…
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Breakfast, Brunch
Cuisine Italian
Calories 225 kcal per serving
- Let cool before serving.
SPINACH AND RICOTTA LASAGNE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Reviews 4.6
Total Time 1 hours 15 minutes
Cuisine Italian recipes
Calories 416kcals per serving
- Top with the mozzarella slices, then the 30g parmesan and bake for 30 minutes until golden and bubbling.If you’re feeling very organised, you could even try your hand at /how-to-make-fresh-ricotta/making your own fresh ricotta.
CREAMY SPAGHETTI SQUASH WITH RICOTTA AND SPINACH | RECIPES ...
From weightwatchers.com
Total Time 60 minutes
Cuisine Italian
Calories 81 kcal per serving
- Serving size: 1 c
SPINACH AND RICOTTA GNUDI RECIPE | SCOTT CONANT | FOOD N…
Reviews 4
Total Time 45 minutes
Category main-dish
Cuisine italian
- To serve: Warm the porcini puree and reserve. Reheat the gnudi in a pan with salted simmering water and the melted butter. Plate the porcini puree, place gnudi on top and top with Parmesan cheese.
SPINACH AND RICOTTA-STUFFED SHELLS RECIPE | REAL SIMPLE
Reviews 3.5
Total Time 40 minutes
Calories 794 calories per serving
- Increase heat to broil. Broil the shells until cheese begins to brown, 2 to 5 minutes. Serve with the salad, if desired.
NO BOIL SPINACH RICOTTA LASAGNA RECIPE | BARILLA
From barilla.com
Cuisine Vegetarian
- Before slicing the ricotta and spinach lasagna, let it rest for 5 minutes.
QUICK RICOTTA AND SPINACH PIE RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 55 minutes
Calories 577.4 per serving
- Enjoy!
SPINACH LASAGNA RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
Cuisine italian
Calories 588 per serving
- Bake until the lasagna is bubbling and the cheese is melted and lightly browned on top, about 30 minutes. Remove from the oven and let rest a few minutes before serving, or cool completely, cover well, and refrigerate for up to 3 days, or freeze.
SPINACH-RICOTTA QUICHE RECIPE | ALLRECIPES
From allrecipes.com
SPINACH-AND-RICOTTA STUFFED SHELLS RECIPE | MYRECIPES
From myrecipes.com
SPINACH RECIPES | ALLRECIPES
From allrecipes.com
SPINACH RICOTTA PASTA BAKE | RECIPETIN EATS
From recipetineats.com
SPINACH AND RICOTTA CANNELLONI | RECIPETIN EATS
From recipetineats.com
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE
From thespruceeats.com
EASY SPINACH AND RICOTTA STUFFED SHELLS - CHEF SAVVY
From chefsavvy.com
SPINACH RICOTTA LASAGNA IN A MUG | HEALTHY NIBBLES
From healthynibblesandbits.com
40 SPINACH RECIPES | COOKING LIGHT
From cookinglight.com
10 BEST CHICKEN AND SPINACH DINNERS RECIPES | YUMMLY
From yummly.com
10 BEST PASTA WITH FRESH SPINACH RECIPES | YUMMLY
From yummly.com
SPINACH RICOTTA LASAGNA IN A MUG | HEALTHY NIBBLES
From healthynibblesandbits.com
40 SPINACH RECIPES | COOKING LIGHT
From cookinglight.com
10 BEST CHICKEN AND SPINACH DINNERS RECIPES | YUMMLY
From yummly.com
10 BEST PASTA WITH FRESH SPINACH RECIPES | YUMMLY
From yummly.com
SPINACH AND RICOTTA CANNELLONI RECIPE (MANICOTTI)
From thespruceeats.com
RICOTTA RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com