Best Spinach And Cheese Cannelloni Recipes

MUSHROOM , SPINACH, AND CHEESE STUFFED CANNELLONI

Steps:

• Preheat oven to 350°F.
• Saute onions, bell pepper, mushrooms, spinach, and garlic in olive oil 3-5 minutes.
• Mix ingredients in step 2 with ricotta, mozzarella (use all but one cup), parsley, eggs, salt, and white pepper.
• Pour filling into two 1-quart size Ziploc baggies.
• In an 8x12 baking dish spread 1/3 of the jar of pasta sauce on the bottom (just a light coat on the bottom so the pasta won't stick).
• Cut one corner on the Ziploc baggie and slowly squeeze the mix into each pasta shell and put filled shell in the baking dish (I had to squeeze in one side and then turn and squeeze in the other side).
• Pour the rest of the jar of pasta sauce on top of shells (If I have leftover filling, I squeeze it over the top first).
• Sprinkle with mozzarella and parmesan.
• Cook for 30 minutes.

SPINACH AND CHEESE CANNELLONI

Steps:

• Make sauce:
• Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderately low heat. Whisk in flour and cook roux, whisking, 2 minutes. Add milk in a stream, whisking, and bring to a boil over high heat, whisking constantly (sauce will thicken). Reduce heat and simmer, whisking occasionally, 2 minutes, then whisk in salt, pepper, and nutmeg. Remove from heat and whisk in cheese, then cover pan.
• Make cannelloni:
• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and garlic, stirring occasionally, until lightly browned, about 5 minutes. Add spinach and sauté, stirring, until just wilted, about 3 minutes. Remove from heat and cool completely.
• Stir together ricotta, egg, parsley, prosciutto (if using), salt, pepper, and 1/3 cup cheese in a bowl, then stir in spinach mixture.
• Boil pasta 2 pieces at a time in a 6- to 8-quart pot of boiling salted water , stirring to separate, until just tender, about2 minutes for fresh pasta or about 6 minutes for oven-ready noodles. Gently transfer with a slotted spoon to a large bowl of cold water to stop cooking, then remove from bowl, shaking off water, and lay flat on kitchen towels (not terry cloth). Pat dry with paper towels. Trim oven-ready noodles (if using) as closely as possible to 6 1/4- by 5 1/2-inch rectangles.
• Preheat oven to 425°F.
• Spread 2/3 cup sauce in buttered baking dish. Spread about 1/3 cup ricotta filling in a line along 1 short side of 1 pasta rectangle, then roll up to enclose filling. Transfer, seam side down, to baking dish. Make 7 more cannelloni in same manner, arranging snugly in 1 layer. Spread 1/2 cup more sauce over cannelloni and sprinkle with remaining cheese. Bake, covered with foil, in middle of oven until sauce is bubbling, about 20 minutes.
• Turn on broiler.
• Remove foil and broil cannelloni about 5 inches from heat until lightly browned, 2 to 4 minutes. Let stand 5 minutes before serving. Reheat remaining sauce and serve on the side.

ROASTED SQUASH, SPINACH AND CHEESE CANNELLONI

Steps:

• Squash Filling: Peel and cube squash to make about 4 cups (1 L); place in roasting pan. Add garlic, onion, oil, lemon juice, salt and pepper; roast in 425°F (220°C) oven until tender, about 40 minutes. Let cool. In food processor, puree together squash mixture, ricotta, Parmesan cheese and sage; scrape into bowl. (Make-ahead: Cover and refrigerate for up to 24 hours.) Stir in hazelnuts. Set aside. Spinach Filling: steam spinach, squeeze out liquid and chop. In bowl, mix together spinach, green onions, oil, salt and pepper; set aside. Bechamel Sauce: In saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 2 minutes. Whisking constantly, slowly add milk; bring to boil. Reduce heat and simmer, whisking often, until bubbly and thickened, about 5 minutes. Whisk in salt, pepper and nutmeg. Remove from heat; whisk in 2 cups (500 mL) of the Gruyere cheese until smooth. (Make-ahead: Transfer to airtight container; place plastic wrap directly on surface. Cover and refrigerate for up to 24 hours. Whisk in up to 1/4 cup/50 mL more milk if too thick to spread.) Spread 1 cup (250 mL) in 13- x 9-inch (3 L) glass baking dish. Set aside. Spread scant 3 tbsp (50 mL) squash filling along 1 short side of each rectangle, leaving 1/2 inch (1 cm) uncovered at ends. Top with scant 2 tbsp (25 mL) spinach filling; roll up. Place snugly, seam side down, in dish. Pour remaining sauce over top; sprinkle with remaining Gruyere. (Make-ahead: Cover and refrigerate for up to 2 hours.) Bake on rimmed baking sheet in 375°F (190°C) oven for 25 minutes. Uncover and bake until bubbly and cheese is lightly browned, about 20 minutes. Let stand for 5 minutes before serving.

VEAL, SPINACH AND CHEESE STUFFED CANNELLONI

Steps:

• Heat 2 tablespoons of olive oil in a medium saucepan over medium-high heat. Add the onions and cook until softened, 3 to 4 minutes. Add the ground veal, pork and sweet sausage and cook until well-browned about 8 minutes. Season with 1 teaspoon of salt and 1/4 teaspoon of ground black pepper. Add the crushed red pepper, garlic, and bay leaf and cook for 2 minutes. Stir in the tomato paste, and cook for 1 minute more. Add the red wine and crushed tomatoes and bring to a boil. Reduce heat to a simmer and cook for 25 to 30 minutes, stirring occasionally. Remove from the heat, stir in the chopped parsley, and cool slightly. Preheat the oven to 375 degrees F and lightly grease a 9 by 13-inch baking dish with 1 teaspoon of the olive oil. Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 2 minutes, stirring frequently. Add the milk and whisk to combine well. Bring to a boil, stirring frequently, and cook for 5 minutes, until very thick and the floury taste is gone. Season with 1/4 teaspoon salt, 1/4 teaspoon white pepper, and the nutmeg. Remove from the heat and press plastic wrap onto the surface of the sauce so that a skin will not form; reserve. In a large bowl combine the slightly cooled meat mixture, spinach, ricotta, and 1/4 cup of the grated Parmesan cheese. Adjust seasonings with salt and pepper, to taste. Arrange noodles flat on a clean work surface. Spoon 1/3 cup of the filling down the center of each square and roll to enclose the filling. Place the cannelloni, seam side down, in the prepared baking dish. Repeat with remaining filling and pasta squares. Pour the reserved bechamel sauce over the cannelloni, making sure to cover the pasta completely. Sprinkle with the remaining 1/4 cup of Parmesan. Bake until heated through and golden and the sauce is bubbly, 45 to 50 minutes. Cool cannelloni for 10 minutes before serving. Garnish with chopped fresh parsley, if desired. Yield: 6 to 8 servings; 12 cannellon