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 ricotta recipes"
SPINACH & RICOTTA PANCAKE BAKE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Main course, Supper
Calories 513 calories per serving
- Heat the oven to 220C/200C fan/gas 7. Mix together the ricotta, spinach, a generous grating of nutmeg, the remaining crushed garlic and some salt and pepper. Spread the tomato sauce over the base of a shallow baking dish about 20cm x 30cm. Divide the spinach mixture between the pancakes, spreading it over half the surface. Fold each pancake in half, then in half again to make a triangle. Lay the pancakes on top of the sauce, scatter with the mozzarella and parmesan. Drizzle with a little more oil and bake for 15-20 mins until bubbling.
SPINACH RICOTTA QUICHE - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Breakfast, Brunch
Cuisine Italian
Calories 225 kcal per serving
- Let cool before serving.
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 RICOTTA QUICHE - SKINNYTASTE
From skinnytaste.com
Reviews 4.9
Total Time 80 minutes
Category Breakfast, Brunch
Cuisine Italian
Calories 225 kcal per serving
- Let cool before serving.
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 RAVIOLI RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 40 minutes
Calories 645.1 per serving
- Cook the ravioli in plenty of boiling salted water until tender. They will float to the top when ready, so be careful not to overcrowd the pot. Drain the ravioli and return to the pot. Pour half of the sauce mixture into the pot and carefully stir until the ravioli is lightly coated. Serve the ravioli with a spoonful of additional sauce and a sprinkling of grated cheese. Serve hot.
SPINACH AND RICOTTA DUMPLINGS RECIPE - FOOD NETWORK
Reviews 3.3
Total Time 35 minutes
Category main-dish
Cuisine italian
Calories 503 per serving
- Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
SPINACH AND RICOTTA DUMPLINGS RECIPE - FOOD NETWORK
Reviews 3.3
Total Time 35 minutes
Category main-dish
Cuisine italian
Calories 503 per serving
- Meanwhile, gently lower the dumplings into the simmering water and cook until they rise to the surface and are firm, about 5 minutes. Remove the dumplings with a slotted spoon, letting the water drain off, and add to the sauce. Gently toss to coat, then transfer to plates and sprinkle with the remaining 1/4 cup parmesan. Serve with bread.
SPINACH RICOTTA GRILLED CHEESE RECIPE | VALERIE BERTINELLI | FOO…
Reviews 5
Total Time 45 minutes
Category main-dish
- Transfer the sandwiches to a clean work surface and let them cool for 1 minute before slicing.
SPINACH-RICOTTA QUICHE RECIPE | ALLRECIPES
From allrecipes.com
SPINACH RECIPES | JAMIE OLIVER
From jamieoliver.com
BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICO…
From allrecipes.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
From recipetineats.com
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE
From thespruceeats.com
BACON-WRAPPED CHICKEN STUFFED WITH SPINACH AND RICO…
From allrecipes.com
SPINACH AND RICOTTA CANNELLONI - RECIPETIN EATS
From recipetineats.com
RICOTTA AND SPINACH FILLING FOR FRESH PASTA RECIPE
From thespruceeats.com
MALFATTI (ITALIAN SPINACH RICOTTA DUMPLINGS) | RECIPETIN EATS
From recipetineats.com
EASY SPINACH AND RICOTTA STUFFED SHELLS - CHEF SAVVY
From chefsavvy.com
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO CREAM …
From juliasalbum.com
SPINACH RICOTTA LASAGNA IN A MUG | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
52 SPINACH RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPINACH AND RICOTTA PIE RECIPE - LOVEFOOD.COM
From lovefood.com
ONE-POT PASTA WITH SPINACH AND RICOTTA RECIPE - TODAY
From today.com
EASY SPINACH AND RICOTTA STUFFED SHELLS - CHEF SAVVY
From chefsavvy.com
RAVIOLI WITH SPINACH AND RICOTTA CHEESE FILLING, IN TOMATO CREAM …
From juliasalbum.com
SPINACH RICOTTA LASAGNA IN A MUG | HEALTHY NIBBLES BY LISA LIN
From healthynibblesandbits.com
52 SPINACH RECIPES - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
SPINACH AND RICOTTA PIE RECIPE - LOVEFOOD.COM
From lovefood.com
ONE-POT PASTA WITH SPINACH AND RICOTTA RECIPE - TODAY
From today.com
THE 35 BEST SPINACH RECIPES - GYPSYPLATE
From gypsyplate.com
“NAKED” SPINACH AND RICOTTA DUMPLINGS WITH BUTTER AND SAG…
From lidiasitaly.com
20+ SPINACH & MUSHROOM RECIPES FOR SPRING | EATINGWELL
From eatingwell.com
THE BEST QUICHE RECIPES | MARTHA STEWART
From marthastewart.com